Curried Cauliflower & Coconut Milk Soup

KetoLow Carb

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 400g Cauliflower florets, chopped small
• 1 tbsp Coconut oil
• 1 small Shallot, finely diced (25g)
• 1 tbsp Mild curry powder (ensure no added sugar)
• 1/2 tsp Ground turmeric
• 1 tsp Fresh ginger, grated
• 250ml Full-fat canned coconut milk
• 300ml Vegetable broth (low carb)
• 1/2 tsp Sea salt
• 10g Fresh cilantro, chopped
• 20g Toasted pumpkin seeds (pepitas) for garnish

Instructions

1. Prep: Cut the cauliflower into small florets, finely dice the shallot, and grate the fresh ginger.
2. Heat the coconut oil in a large pot or saucepan over a medium heat on the hob.
3. Add the shallot and ginger, sautéing for 3 minutes until softened and fragrant.
4. Stir in the curry powder and turmeric, cooking for 1 minute to release the aromas of the spices.
5. Add the cauliflower florets and stir well to coat in the spices, then pour in the coconut milk and vegetable broth.
6. Bring to a gentle simmer, cover with a lid, and cook for 12-15 minutes until the cauliflower is very tender.
7. Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks, or leave as is for a chunky broth. Season with salt.
8. Ladle into two bowls and garnish with fresh cilantro and toasted pumpkin seeds for added healthy fats and crunch.