From Cookie and Kate
Curried Cauliflower Soup
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 11
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Ingredients
- 1 medium-to-large head of cauliflower (2 to 3 pounds), broken into small florets
- Up to 4 tablespoons melted coconut oil or olive oil, divided
- 1 medium yellow onion, chopped
- 1 to 3 tablespoons Thai red curry paste* (depending on the brand and your preferred spice level)
- ½ teaspoon lemon zest
- Optional: ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**
- 2 cups vegetable broth
- 1 can (14 ounces) light or regular coconut milk
- 1 to 3 teaspoons rice vinegar, to taste
- Salt and freshly ground black pepper
- Optional garnishes: ¼ cup chopped green onions or chives, 1 tablespoon chopped fresh basil (preferably Thai), or red pepper flakes
Nutrition
- Calories
- 250 calories
- Fat
- 19.8 g
- Serving size
- 1 bowl (recipe made with all 4 tablespoons coconut oil and light coconut milk)
- Fiber
- 4.8 g
- Sugar
- 6.7 g
- Sodium
- 539.8 mg
- Protein
- 5.6 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 16.2 g
- Saturated fat
- 16.6 g
As published by Cookie and Kate.
The method
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