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By milenaveleva
Curry Cauliflower Cream Soup
3 steps
Prep:20min
Updated at: Mon, 11 Mar 2024 18:52:10 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories402.7 kcal (20%)
Total Fat31.4 g (45%)
Carbs24.4 g (9%)
Sugars6.8 g (8%)
Protein10.9 g (22%)
Sodium62.2 mg (3%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
The soup
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3 Tbspsesame oil
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120gred onion
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4cloves garlic
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900gcauliflower
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4 tspcurry powder
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300mlcoconut milk
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2 Tbspwhite balsamic vinegar
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1 Tbspthyme
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1 tsppepper
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1 Tbspground ginger
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1 Tbspground garlic
Toppings
Instructions
Step 1
The first step in making Curry Cauliflower Cream Soup is to heat oil in a pot, add the sliced onions and the grarlic and sauté on medium heat for about 3 minutes. Add the cauliflower florets, sprinkle with curry powder, season, and sauté for about 1 minute, then add enough water to cover the cauliflower by about two fingers' breadth.
Step 2
Cook until the cauliflower softens, which depends on the size of the florets and usually takes 15-20 minutes. Once the cauliflower is soft, use an immersion blender to puree the mixture. Add the cream, bring to a boil, season with the vinegar, and it's ready to serve.
Step 3
Ladle the soup into bowls, and add the yeast flakes, the coconut milk and the pumpkin seeds on top.
Notes
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Delicious
Easy
Fresh
One-dish
Spicy