Cauliflower Coconut Turmeric Soup Recipes
COCONUT, GINGER, CAULIFLOWER, TURMERIC SOUP
This recipe was posted on FB and made with ginger, cauliflower, and a few other items that is not only delicious but offers benefits for your body. Although made with a few foods that have more fat in them, they are healthy fats. The soup is also a dish that can be enjoyed whether you like to eat meat or only vegetables. You can add protein to the soup by using chopped chicken or tofu and switch up the vegetables depending on your preferences.
Provided by Bonnie G 2
Categories Cauliflower
Time 25m
Yield 1 Pot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Add cumin seeds to preheated coconut oil until the oil starts to pop.
- Add onions and cook for one minute.
- Add tomatoes and cook until softened.
- Add the rest of the ingredients, stir.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve and enjoy!
Nutrition Facts : Calories 353.5, Fat 30.8, SaturatedFat 26.2, Sodium 657.2, Carbohydrate 20, Fiber 5.4, Sugar 6.7, Protein 7.2
CAULIFLOWER, COCONUT OIL, GINGER, TURMERIC STEW - AMAZING!
Killer delicious and oh-so-easy dish from healthy-holistic-living.com. Perfect for vegans and the meat-lovers won't miss meat, although the original recipe suggested adding tofu or chicken if you wanted to bulk it up (I wouldn't bother). The only thing I'd suggest is not to rely on it as a complete meal for 4 people, although it makes a marvelous main dish: we had enough for the two of us for dinner one night and then cups on the second. Probably if you served it over rice or some other grain it would stretch far enough.
Provided by lecole54
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
- Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
- Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
- Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.
Nutrition Facts : Calories 353.5, Fat 30.8, SaturatedFat 26.2, Sodium 657.2, Carbohydrate 20, Fiber 5.4, Sugar 6.7, Protein 7.2
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- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and ground pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
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- Carefully transfer the soup in batches to a blender (Vitamix or other high-power blenders will produce ultra-creamy textures, but a regular blender will also work) and puree until smooth – adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
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