Curried Coconut Cauliflower Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 942.2 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 15.7 g
  • Protein: 11.3 g

View full nutritional breakdown of Curried Coconut Cauliflower Soup calories by ingredient


Introduction


*****Don't believe the recipe calculator nutrition facts!! I have no idea where it pulled all the sodium from. I checked all the ingredients separately and there should only be approx 275mg per serving NOT over 900!! I contacted technical help to remedy this problem...****

This is a bit of every sensation, mild with a heat kick, gently sweet with a bit of curry flavour. It's a good, slightly exotic, non-dairy alternative to cream of cauliflower.
*****Don't believe the recipe calculator nutrition facts!! I have no idea where it pulled all the sodium from. I checked all the ingredients separately and there should only be approx 275mg per serving NOT over 900!! I contacted technical help to remedy this problem...****

This is a bit of every sensation, mild with a heat kick, gently sweet with a bit of curry flavour. It's a good, slightly exotic, non-dairy alternative to cream of cauliflower.
Number of Servings: 14

Ingredients

    2 Very Large Leeks (approx 450-500g for both)
    3 Large Stalks Celery (approx 170g)
    1/4 Cup Extra Virgin Olive Oil
    1 Large Head of Cauliflower (approx 600g)
    6 Medium Yukon Gold Potatoes (approx 750g)
    1 Small/Med Cayenne or other Chili Pepper (optional)
    8 Cups Unsalted Chicken Stock
    500ml/17oz Coconut Milk (unsweetened)
    2 Tsp Salt
    1/4 Tsp Allspice
    1/8 Tsp Cardamom
    !/4 Tsp Tumeric
    !/8 Tsp Ginger (ground)
    1/4 Tsp Black Pepper
    2 Tbsp Packed Brown or Golden Sugar

Tips

The chili pepper gives it a kick so if you don't like heat, you can omit it.


Directions

In a large pot, heat olive oil and add roughly chopped leeks and celery. Saute until sweating (the vegetables, not you.)

Add roughly chopped cauliflower, potatoes, & chili pepper (if adding). Saute further for approx 10-15 min.

Add unsalted chicken stock and coconut milk. Bring to boil.

Once boiling, turn heat down and simmer for 20 min (or so) until potatoes and cauliflower are tender.

Puree with immersion blender or in small batches in food processor or blender. Add spices and turn as low as it will go. Cover and let stand for 20-30 minutes.

Serve and enjoy!

Serving Size: Makes 14 Cups