Curried Cauliflower Soup
Servings: 4
Calories: 131kcal
Ingredients
- 2 tablespoons (30 mL) olive oil
- 1 medium white or yellow onion , diced
- 3 tablespoons (45 mL) yellow curry paste
- 1 large head cauliflower , broken into florets
- 3 cups (710 mL) gluten-free vegetable broth
- 1 (14-ounce/400-mililiter) can coconut milk
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
Instructions
- Heat a Dutch oven or soup pan over medium-high heat. Add the olive oil and let heat. Add the onion and curry paste and cook, stirring occasionally, for 3 minutes. Add the cauliflower and broth and raise heat to high. Bring to a boil, cover pot, and let simmer for 20 minutes or until the cauliflower is tender. Stir in the coconut milk.
- Blend the soup until smooth. Return to the pot to heat. Season to taste with salt and pepper.
Nutrition
Calories: 131kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 750mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2148IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 1mg