Creamy Cauliflower Soup
Recipe: #35167
June 29, 2020
Categories: Celery, Carrot, Cauliflower, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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