Cauliflower Curry Soup with Coconut Milk
Warming and aromatic – coconut milk makes it creamy without cream.
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.
Warming and aromatic – coconut milk makes it creamy without cream.
Ingredients
- 500 g blumenkohl
- 80 g zwiebel
- 200 g kokosmilch
- 500 g bruehe
- 10 g olivenoel
- 8 g gewuerze
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.