Cauliflower Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
17 cups of Cauliflowerets, raw or frozen 2 cup (8 fl oz) Chicken Broth or 1 bullion cube and 2 cups of water400 gram(s) coconut milk, Aroy-D (1 can)2 tsp Curry powder 2 tsp turmeric powder 1 tsp Ginger, ground 2 tbsp Onions, dehydrated flakes salt and pepper to taste preference8 fl oz Heavy Whipping Cream 1 tbsp Garlic powder
put cauliflowerets in large pot and add the chicken broth. Heat on medium high for about 5 minutes or until cauliflower is tender. Take off of burner and puree it with immersible hand blender. Add the can of coconut milk and all of the spices and onion flakes, Stir to combine. Put 1 cup of soup in a bowl and add the whipping cream. Stir then add to the large pot of soup. Put pot back on burner and warm for 5 to 10 minutes on medium low.
Serving Size: makes 8 one and a half cup servings.
Serving Size: makes 8 one and a half cup servings.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 21.1 g
- Cholesterol: 42.1 mg
- Sodium: 324.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 5.7 g
- Protein: 6.0 g
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