Cauliflower Curry Soup with Coconut Milk

Name: Cauliflower Curry Soup with Coconut Milk
Total time: 25 min
Yield: 3
Ingredients: 500 g cauliflower; 80 g onion; 200 g coconut milk; 500 g stock; 10 g olive oil; 8 g spices

Warming and aromatic – coconut milk makes it creamy without cream.

3 servings25 min

Nutrition per serving

212kcal8.6 gCarbs6.7 gSugar6.1 gProtein16.3 gFat6.1 gFibre

Ingredients

500 g cauliflower
80 g onion
200 g coconut milk
500 g stock
10 g olive oil
8 g spices

Preparation

Dice the onion and sweat it in the olive oil, toast the curry powder for 30 seconds until fragrant.
Add the cauliflower florets, pour in the broth and cook for 15 minutes until soft.
Purée finely, stir in the coconut milk and bring to the boil once. Season with salt and lime or lemon juice.

Around 6 g of carbs per serving. Curry spices deliver flavor without sugar – unlike many ready-made curry sauces, which often contain 10–15 g of sugar per 100 g.