Creamy Cauliflower Soup

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (677.7 g)
  • Calories 729.1
  • Total Fat - 38.6 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 124.4 mg
  • Sodium - 1191.7 mg
  • Total Carbohydrate - 56.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 6.4 g
  • Protein - 39.3 g
  • Calcium - 120.1 mg
  • Iron - 5.5 mg
  • Vitamin C - 63.6 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a stockpot over a medium heat and add onion, carrot and celery and cCook, stirring occasionally, for about 3 minutes, or until onion is soft and then add seasoning and turmeric and cook, stirring for 1 minute.

Step 2

Add stock, 1 cup water, coconut milk, cauliflower, potatoes and lemon halves and stir to combine and bring to boil and cover with lid and gently boil for about 10 minutes, or until cauliflower and potatoes are tender.

Step 3

Remove pot from heat and remove lemon with tongs and then one at a time, use tongs to squeeze the juice from lemon halves into soup and discard lemon. Cool soup slightly.

Step 4

Blend soup, in two batches, in a blender until smooth (or alternately use a stick blender in the pot) and season with salt and pepper and stir in coriander.

Step 5

Divide soup among serving bowl and garnish with pepper (optional).

Tips & Variations


No special items needed.

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