Paleo Curried Cauliflower Soup
By Jody AllenA bowl of Paleo Curried Cauliflower Soup is the perfect comfort food for the chilly weather.
A spoonful of this is rich with the nutrients and the wholesomeness of cauliflower is just tasty with the flavour of curry!
Who doesn’t love a bowl of good soup?
serves
3-4time needed
prep25-30 minsingredients
11difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Salt and pepper
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 580g serve |
Qty per 100g |
|
| Energy | 997kJ | 172kJ |
| Protein | 8.2g | 1.4g |
| Fat,total | 15.3g | 2.6g |
| -saturated | 4.22g | 0.73g |
| Carbohydrate | 21g | 4g |
| -sugars | 7.8g | 1.4g |
| Dietary Fibre | 7g | 1.2g |
| Sodium | 711mg | 123mg |
Ingredients
- 2 tbsp Olive Oil
- 1 Onion chopped
- 1 large Head Of Cauliflower cut into florets
- 3 cups Low-sodium Chicken Stock
- 1/2 tsp Coriander
- 1/2 tsp Turmeric
- 1 1/2 tsp Cumin
- 1 cup Full-fat Coconut Milk
- 1/4 cup Cashews Roasted
- 2 tbsp Parsley fresh and finely chopped
- Salt And Pepper to taste
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Method
- Preheat the oven to 180 degrees C.
- Spread out the onion and cauliflower in a single layer on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 15-20 minutes until golden, stirring once.
- Place the cauliflower and onions in a large pot and add the chicken stock.
- Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes.
- Remove from heat.
- Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.)
- Stir in the coconut milk and warm the soup to serve.
- Taste to adjust seasonings as necessary.
- Serve with roasted cashews and top with parsley.