Coconut Lime Cauliflower Soup Recipes

CAULIFLOWER COCONUT SOUP

Cauliflower Coconut Soup image

A creamy spicy cauliflower soup.

Provided by Angela Coleby

Categories Soup

Time 50m

Number Of Ingredients 14

Ingredients

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

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

Ingredients

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.

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