Curried Cauliflower Soup

Servings: 6 Prep: 15 min Cook: 20 min Total: 35 min

This is one of those “throw it in the pot and blend it” kind of soups I tend to make for lunch. It’s quick to make, hard to mess up and totally tasty! It’s got a little spice and is very “warming” on a cold winter’s day.

The garnish is obviously not required and I rarely make such a thing for myself, but for those looking to impress, you can top it off with a little roasty-toasty cauliflower!

A tip: For a silky smooth soup, you can also run the soup through a very fine-mesh strainer. However … this is FAR from required. Only recommended for the brave individual that likes super smooth soups and lots of extra dishes to do!

Curried Cauliflower Soup
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
Soup
1 tbsp (14g) unsalted butter (or coconut oil, for vegan)
100
11
0
0
0
0
0
1 tbsp (6g) ginger, fresh and diced
4.8
0
0.1
1.1
0
0.1
1
3 each (9g) garlic cloves, diced
13
0
1
3
0
0
3
1 tsp (2g) garam masala
7
0
0
1
0
1
0
2 tsp (4g) turmeric, ground
14.2
0.4
0.3
2.6
0
0.8
1.8
1 tsp (2g) cumin seed, ground
7.5
0.4
0
0.9
0
0.2
0.7
1 tsp (2g) coriander seed, ground
6
0.4
0.2
1.1
0
0.8
0.3
1 tsp (2g) chili flakes
6.3
0.3
0.2
1.1
0
0.7
0.4
3/4 head (630g) large cauliflower, chopped
157.5
1
12.8
33.8
0
15.8
18
2 cup (470g) vegetable stock
24
0
0
6
0
0
6
1 each (381.38g) 13.5-ounce can coconut milk
750.9
81
8.4
10.1
0
0
10.1
1 tsp (5g) lemon juice
1.3
0
0
0.4
0
0
0.4
salt and pepper, to taste
0
0
0
0
0
0
0
Garnish
1 tbsp (14g) unsalted butter (or coconut oil, for vegan)
100
11
0
0
0
0
0
1 tsp (2g) ginger, fresh and sliced into very thin strips
1.6
0
0
0.4
0
0
0.3
1/4 head (210g) large cauliflower, cut into bite sized florets
52.5
0.3
4.3
11.3
0
5.3
6
6 sprigs (15g) cilantro leaves, fresh whole
3.5
0
0
0.8
0
0.5
0.3
salt and pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 6 servings):
1250
105.9
27.4
73.4
0
25.3
48.2
Totals Per Serving:
208.3
17.6
4.6
12.2
0
4.2
8 g
70.3%
Fat
8.1%
Protein
21.7%
Carbs

Curried Cauliflower Soup

Beyond Quick and Basic Tomato Sauce

0 from 0 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Author: DJ Foodie

Ingredients

  • 1 tbsp olive oil
  • 1 each garlic clove thinly sliced
  • 1 lb ripe tomatoes (in season) diced
  • salt and pepper to taste
  • 10 each basil leaves large and fresh

Instructions

  • On medium heat, place a medium sauce pan.
  • Add the oil to the pan.
  • Once the oil begins to ripple, add your sliced garlic.
  • Immediately turn down the temperature on the stove, being careful not to burn the garlic.
  • Once the garlic is a very light golden color, add your diced tomatoes.
  • Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
  • Adjust the seasoning, to suit your tastes.
  • At the very last moment, tear your basil leaves and stir into the sauce.
  • Serve!

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* Learn More: More about this recipe and nutrition …

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