Cauliflower and coconut soup with turmeric
A smooth, golden soup of cauliflower, coconut milk, ginger and turmeric, topped with popped pumpkin seeds. Gently spiced and creamy, for a cold evening.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Low carb
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Slice the spring onions, grate the ginger and crush the garlic. Cut the cauliflower into florets and slice the stalk.
- Warm the oil in a large pan over a medium heat. Cook the spring onions for 2 minutes, until soft.
- Stir in the ginger, garlic, turmeric and cumin for 1 minute.
- Add the cauliflower, the stock cube and 600 ml of boiling water. Cover and simmer for 15 minutes, until the cauliflower is very soft.
- Pour in the coconut milk and blend until completely smooth. Add a splash of water if it is too thick, then season.
- Toast the pumpkin seeds in a dry pan for 2 minutes, until they pop, and scatter over each bowl.
Tip Blend until completely smooth and, if it is thick, loosen with water rather than more coconut milk. Turmeric stains, so mind your worktops.
Per portion
| Energy | 416 kcal |
| Protein | 13 g |
| Carbohydrate | 20 g |
| of which sugars | 11 g |
| Fat | 31 g |
| of which saturates | 18 g |
| Fibre | 7 g |
| Salt | 2.25 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- coconut milk½ tin
- spring onion2
- ginger20 g
- garlic2 cloves
- turmeric1 tsp
- cumin1 tsp
- vegetable stock cube1
- pumpkin seeds20 g
- olive oil1 tbsp
