One of the easiest ways to consume a bunch of veggies at once is with soup! It doesn’t take much effort to make and is easily adjusted to your own taste with less or more spices. And this creamy cauliflower soup will definitely boost your love for cauliflowers too ;-p
Happiness is… eating homemade soup on a cold day
I’m a big fan of this creamy cauliflower soup, because I just love to warm up with a low-calorie bowl full of good ingredients! Especially on a cold winter day it’s something I can really look forward to. Picture this: Netflix, blanket (size: BIG!), my hubby’s arms around me, candles on and homemade soup with some extra side dishes. Cauliflower isn’t one of the most favorite veggies, because cooked without creativity can make it not-so-tasty (and what about that smell…). However when you know how to combine it’s good qualities with other flavors, I’m sure you will want more! This creamy cauliflower soup is super easy – super tasty – super filling – and with only healthy natural ingredients.
I made this soup low carb, but if you’re into a more filling dish you can add a sweet potato.
This recipe makes a small pan of soup, but you can also choose to make double and then freeze half of it for some other time – the taste will stay good! Or use the left-over cauliflower and coconut milk to make a tasty curry the next day 😉 Hmm..
– 1/2 cauliflower
– 2 spring onions
– 2 garlic cloves
– piece of fresh ginger
– 1 sweet potato (optional)
– 600 ml water
– 100 ml coconut milk
– 1 tbsp. coconut oil
– 1 tsp. turmeric
– Pepper and salt to taste
– Some fresh parsley
- Energy: 367 kcal
- Protein: 11,3 g
- Carbs: 49,3 g
- Fat: 16,9 g
- Fiber: 13 g
- Chop the garlic and ginger into pieces and the spring onion into small rings.
- Take the cauliflower and divide into florets. If you choose higher carb, then now peel the sweet potato and cut into blocks.
- Heat up the coconut oil in a pan and add the garlic, ginger and spring onion. Fry for a minute, add the turmeric and fry another minute.
- Now is the time to add the sweet potato (if you chose to) and bake shortly. Next start adding the water and the cauliflower and bring to boil. Let it simmer for about 15 minutes.
- When the cauliflower is cooked you can take the pan from the stove. Use a hand blender or kitchen machine to mix it all together into a solid soup.
- After everything is blended you can add the coconut milk and stir well. Put back on the stove to warm it up a bit more for a short moment.
- Lastly add salt and pepper to taste and some extra turmeric if you like. If the soup is too thick, you may add some more water.
- All done! Serve in a nice soup bowl and garnish with some parsley.
Healthy Christmas cookies for no-guilt festive fun