Cauliflower Coconut And Chilli Soup Recipes

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ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC



Roasted Cauliflower Soup with Coconut and Turmeric image

This healthy roasted cauliflower soup recipe is made with turmeric roasted cauliflower and infused with Thai chili paste and coconut milk. Garnish with cilantro and reserved roasted cauliflower pieces for a beautiful garnish. Dairy free.

Provided by Laura / A Beautiful Plate

Categories     Soups

Time 1h

Number Of Ingredients 15

2½ to 3 lbs cauliflower, about 2 small heads (cut into medium florets)
3 tablespoons extra virgin olive oil
¾ teaspoon ground turmeric
kosher salt
freshly ground black pepper
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 stalks celery (diced)
2 teaspoons Thai Roasted Red Chili Paste
1 quart (4 cups) low-sodium chicken broth (plus more if needed)
1 (15 oz) can full-fat coconut milk
1 tablespoon grated fresh ginger
½ juicy lime (plus more if needed)
small handful cilantro leaves (finely chopped)

Steps:

  • Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
  • Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
  • Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
  • Serve hot and garnish with cilantro as desired.

Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 20 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Sodium 309 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 8 g

COCONUT CURRY CAULIFLOWER SOUP



Coconut Curry Cauliflower Soup image

When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 ounces) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

CAULIFLOWER COCONUT SOUP



Cauliflower Coconut Soup image

A creamy spicy cauliflower soup.

Provided by Angela Coleby

Categories     Soup

Time 50m

Number Of Ingredients 14

1 large Cauliflower head
1 can coconut milk (canned)
500 ml vegetable stock (or chicken stock)
4 garlic cloves (peeled & chopped)
5 cm ginger, fresh (peeled & finely chopped)
3 lemon grass stalks (chopped)
1 lime zest (grated)
4 red chili peppers (keep whole)
1 small onion (peeled & chopped)
2 teaspoon turmeric
2 tablespoons lime juice
2 tablespoons coconut oil
2 spring onions (chopped)
2 tablespoons coriander, fresh (chopped)

Steps:

  • Put the coconut milk and vegetable stock into a large saucepan. Add the garlic, lime zest, lemon grass and red chillies. Bring to the boil, cover and simmer for 15 minutes. Strain and reserve the liquid.
  • Heat the onion in a saucepan, add the onion, turmeric and fry gently for 5 minutes. Add the cauliflower and stir fry for 5 minutes until lightly golden.
  • Add the coconut stock and lime juice. Bring to the boil, cover and simmer gently for 10-15 minutes.
  • Shred the spring onion and add to the soup with the coriander.
  • Serve, slurp and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 201 kcal, Carbohydrate 10 g, Protein 2 g, Fat 19 g, SaturatedFat 16 g, Sodium 347 mg, Fiber 1 g, Sugar 3 g

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