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–+ servings

Spiced Cauliflower Soup

A delicious, low carb, subtly warming dish
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Course: Lunch
Cuisine: Asian, European
Keyword: cauliflower, coconut, low carb, soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 292kcal
Author: Liane O'Kane @ LoCarb Kitchen

Equipment

  • 1 large saucepan or...
  • 1 Thermomix Optional

Ingredients

  • 400 g cauliflower cut into small florets
  • 1 litre chicken stock
  • 400 ml coconut milk
  • fresh coriander leaves for garnishing (optional)
  • 1 large onion sliced
  • 2 tsp cumin seeds
  • 4 tsp curry powder e.g garam masala
  • 2 bay leaves
  • handful of coconut flakes toasted, for garnish (optional)
  • 4 tbs coconut oil
  • 2 tsp porcini powder optional
  • 3 tsp sea salt or to taste
  • 1 tsp white pepper or to taste
  • 2 tsp xanthan gum

Instructions

  • Heat 4 tbs coconut oil in a large saucepan over a medium-high heat.
  • Add 1 large onion (sliced), 400 g cauliflower, 2 tsp cumin seeds, 4 tsp curry powder.
  • Sauté for 10 minutes, until the cauliflower is golden brown.
  • Pour in 1 litre chicken stock, add 2 bay leaves, 2 tsp porcini powder, 3 tsp sea salt (or to taste) and 1 tsp white pepper.
    Bring to a simmer and cook for around 20 minutes until the cauliflower is tender.
  • Add the 400 ml coconut milk and bring back to a simmer.
  • Remove the bay leaves, add 2 tsp xanthan gum and then blend until you have a completely smooth soup.
  • Garnish with fresh coriander leaves and a handful of coconut flakes (optional)

Notes

Replacing xanthan gum with cornflour will increase the carb values.

If using a Thermomix

  1. Add 1 onion, quartered , 4 tbs coconut oil, 1 tsp cumin seeds, 2 1/2 tsp mild curry powder (e.g garam masala) and 1 head of cauliflower, cut into small florets to the mixing bowl. Chop 5 sec/speed 5
  2. Scrape down sides of mixing bowl with spatula then, with simmering basket in place of measuring cup, sauté 5 min/120°C/speed 1
  3. Pour over the 1 litre of chicken stock, 2 bay leaves and 2 tsp porcini powder (optional) Then cook 15 min/100°C/speed 1.
  4. Add the 400ml coconut milk and bring back to simmer for 3 min/70°C/speed 1
  5. Remove the bay leaves. Divide the mix in half. For each half add 1 tsp xanthan gum and then Blend /1 min
  6. Season to taste. Serve hot, scattered with a few coriander leaves (optional), handful of coconut flakes, toasted, for garnish (optional) and curry powder to taste.

Nutrition

Serving: 300g | Calories: 292kcal | Carbohydrates: 13g | Protein: 7g | Fat: 25g | Saturated Fat: 20g | Sodium: 1464mg | Fiber: 3g | Sugar: 4g | Calcium: 46mg | Iron: 4mg