Cauliflower Coconut And Chilli Soup Food

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.

CAULIFLOWER, COCONUT AND CHILLI SOUP

Cauliflower, Coconut and Chilli Soup image

Cauliflower is one of my favourite vegetables so I was pleased to find this recipe a couple of weeks ago in my sister's recipe journal. I'm not sure where she got it from. Yield, of course, depends on if serving as an entree size or meal size.

Provided by Rainette

Categories Chowders

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

oil, splash of
1 stalk celery, diced
1 leek, diced
2 red chilies (small)
2 medium potatoes, diced
1/2 cauliflower, roughly chopped
4 cups chicken stock or 4 cups vegetable stock
300 ml coconut milk (10 1/8 ounces)
salt
pepper, freshly ground
coriander leaves, to serve (optional)

Steps:

Heat a heavy based large pan on medium heat. Add a splash of oil, the celery and leek and cook for 5 mins, stirring regularly.
Add Chillies, potato and cauliflower and cook for a further 3 minutes or so.
Add stock, then coconut milk and season with salt and pepper. Bring to boil.
Once boiling, reduce to a simmer and cover. Allow to simmer covered for 20 mins or until the cauliflower is tender. Puree soup and bring to the boil again. Adjust seasoning as desired.
Optional: serve with a small springling of coriander leaves.

Nutrition Facts : Calories 360.8, Fat 19.6, SaturatedFat 15.3, Cholesterol 7.2, Sodium 396, Carbohydrate 38.3, Fiber 4.7, Sugar 8.3, Protein 12

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