Search
by Ingredient

Cauliflower & Coconut Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by pewtress

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML SUNFLOWER OIL
1 1
EACH EACH ONIONS
finely chopped
1 1
LARGE LARGE CARROTS
diced
½ 226.8
POUND G CAULIFLOWER FLORETS
florets
1 1
EACH EACH APPLES
cooking, peeled, diced
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML TURMERIC
ground
½ 2.5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML CHILI POWDER
or tabasco, to taste
1 1
LITRE LITRE VEGETABLE STOCK
2 cubes *
2 57.8
OUNCES ML/G COCONUT CREAM
grated
3 45
TABLESPOONS ML CILANTRO
or parsley, chopped
1 1
CAN CAN BEANS
borlotti, drained *
1 1
X X BLACK PEPPER *
1 1
X X SALT *

Directions

Fry onion and carrot in oil for 5 mins.

Add cauliflower, apple and spices, stir well and cook for 1 to 2 mins.

Add stock, bring to boil, then cover and simmer for 20 mins.

Stir in rest of ingredients and simmer until the coconut has melted.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 139 48% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 202mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 18%
Sugars g
Protein 7g
Vitamin A 41% Vitamin C 36%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

Email this recipe