{"id":91,"date":"2024-04-11T13:10:36","date_gmt":"2024-04-11T13:10:36","guid":{"rendered":"https:\/\/www.lo-carb.com\/blog\/?p=91"},"modified":"2024-04-23T18:19:52","modified_gmt":"2024-04-23T18:19:52","slug":"spiced-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/www.lo-carb.com\/blog\/?p=91","title":{"rendered":"Spiced Cauliflower Soup"},"content":{"rendered":"\n

This spiced cauliflower soup<\/strong> is one of my families favourite soups. Full of vegetables, low in carbs with a subtle Thai vibe. It’s so easy to prepare, perfect for meal prep. I make one at least once a week for my kids which they mop up with my low carb sourdough.<\/p>\n\n\n\n

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Spiced Cauliflower Soup<\/h2>\n\n\t\n\t\n\t\t\n\t\n\n\t\t
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A delicious, low carb, subtly warming dish<\/span><\/div>\n\t\t
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Course: <\/span>Lunch<\/span><\/div>
Cuisine: <\/span>Asian, European<\/span><\/div>
Keyword: <\/span>cauliflower, coconut, low carb, soup<\/span><\/div><\/div>\n\t\t
Prep Time: <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time: <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\t
Servings: <\/span>6<\/span><\/div>\n\t\t
Calories: <\/span>292<\/span>kcal<\/span><\/span><\/div>\n\t\t
Author: <\/span>Liane O’Kane @ LoCarb Kitchen<\/span><\/div>\n\t\t\n\t<\/div>\n\t

Equipment<\/h3>
  • 1 large saucepan or…<\/div><\/li>
  • 1 Thermomix Optional<\/span><\/div><\/li><\/ul><\/div>\n
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    Ingredients<\/h3>
    • 400<\/span> g<\/span> cauliflower<\/span> cut into small florets<\/span><\/li>
    • 1<\/span> litre<\/span> chicken stock<\/span><\/li>
    • 400<\/span> ml<\/span> coconut milk<\/span><\/li>
    • fresh coriander leaves<\/span> for garnishing (optional)<\/span><\/li>
    • 1<\/span> large onion<\/span> sliced<\/span><\/li>
    • 2<\/span> tsp<\/span> cumin seeds<\/span><\/li>
    • 4<\/span> tsp<\/span> curry powder<\/span> e.g garam masala<\/span><\/li>
    • 2<\/span> bay leaves<\/span><\/li>
    • handful of coconut flakes<\/span> toasted, for garnish (optional)<\/span><\/li>
    • 4<\/span> tbs<\/span> coconut oil<\/span><\/li>
    • 2<\/span> tsp<\/span> porcini powder<\/span> optional<\/span><\/li>
    • 3<\/span> tsp<\/span> sea salt<\/span> or to taste<\/span><\/li>
    • 1<\/span> tsp<\/span> white pepper<\/span> or to taste<\/span><\/li>
    • 2<\/span> tsp<\/span> xanthan gum<\/span><\/li><\/ul><\/div><\/div>\n\t<\/div>\n\t
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      Instructions<\/h3>
      • Heat 4 tbs coconut oil<\/span> in a large saucepan over a medium-high heat.<\/span><\/div><\/li>
      • Add 1 large onion<\/span> (sliced), 400 g cauliflower<\/span>, 2 tsp cumin seeds<\/span>, 4 tsp curry powder<\/span>.<\/span><\/div><\/li>
      • Saut\u00e9 for 10 minutes, until the cauliflower is golden brown.<\/span><\/div><\/li>
      • Pour in 1 litre chicken stock<\/span>, add 2 bay leaves<\/span>, 2 tsp porcini powder<\/span>, 3 tsp sea salt<\/span> (or to taste) and 1 tsp white pepper<\/span>.<\/span>
        <\/div>Bring to a simmer and cook for around 20 minutes until the cauliflower is tender.<\/span><\/div><\/li>
      • Add the 400 ml coconut milk<\/span> and bring back to a simmer.<\/span><\/div><\/li>
      • Remove the bay leaves, add 2 tsp xanthan gum<\/span> and then blend until you have a completely smooth soup.<\/span><\/div><\/li>
      • Garnish with fresh coriander leaves<\/span> and a handful of coconut flakes<\/span> (optional)<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t<\/div>\n<\/div>\n\t\n\t\n\t
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        Notes<\/h3>
        Replacing xanthan gum with cornflour will increase the carb values.<\/span>
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        If using a Thermomix<\/h2>\n
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        1. Add 1 onion, quartered\u00a0, 4 tbs coconut oil, 1 tsp cumin seeds, 2 1\/2 tsp mild curry powder (e.g garam masala)\u00a0and\u00a01 head of cauliflower, cut into small florets\u00a0to the mixing bowl. Chop 5 sec\/speed 5<\/li>\n
        2. Scrape down sides of mixing bowl with spatula then, with simmering basket in place of measuring cup, saut\u00e9 5 min\/120\u00b0C\/speed 1<\/li>\n
        3. Pour over the 1 litre of chicken stock,\u00a02 bay leaves\u00a0and\u00a02 tsp porcini powder (optional)\u00a0Then\u00a0cook 15 min\/100\u00b0C\/speed 1.<\/li>\n
        4. Add the\u00a0400ml coconut milk\u00a0and bring back to simmer for\u00a03 min\/70\u00b0C\/speed 1<\/li>\n
        5. Remove the bay leaves. Divide the mix in half. For each half add 1 tsp xanthan gum and then\u00a0Blend \ue01e\/1 min<\/li>\n
        6. Season to taste. Serve hot, scattered with a few coriander leaves (optional), handful of coconut flakes, toasted, for garnish (optional)\u00a0and curry powder to taste.<\/li>\n<\/ol><\/div><\/div>\n\t

          Nutrition<\/h3>
          Serving: <\/span>300<\/span>g<\/span><\/span> | <\/span>Calories: <\/span>292<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>13<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>7<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>25<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>1464<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Calcium: <\/span>46<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/div>\n<\/div><\/div><\/div>\n\n