Curry Cauliflower Cream Soup

Name: Curry Cauliflower Cream Soup
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 3 tbsp sesame oil; 120g red onion; 4 cloves garlic; 900g head of cauliflower; 4 tsp curry powder; 300 ml coconut milk; 2 tbsp white balsamic vinegar; 1 Tbsp thyme; 1 tsp pepper; 1 Tbsp ground ginger; 1 Tbsp ground garlic; 4 Tbsp nutritional yeast flakes; handful of roasted pumpkin seeds; 4 tsp coconut milk

3 steps

Prep:20min

Updated at: Mon, 11 Mar 2024 18:52:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories402.4 kcal (20%)

Total Fat31.4 g (45%)

Carbs24.3 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

3 Tbspsesame oil

120gred onion

4cloves garlic

900gcauliflower

4 tspcurry powder

300mlcoconut milk

2 Tbspwhite balsamic vinegar

1 Tbspthyme

1 tsppepper

1 Tbspground ginger

1 Tbspground garlic

Toppings

4 Tbspnutritional yeast flakes

roasted pumpkin seeds

4 tspcoconut milk

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.