Ingredients
- ( 15 florets) Cauliflower
- ( 1.1 medium) Brown Onion
- ( 1 cloves) Garlic
- ( 1 tbsp) Ginger
- ( 400 ml) Water
- ( 0.5 cup) Reduced Fat Coconut Milk
- ( 0.25 cup) Almonds
- ( 2 tbsp) Olive Oil
Did you know?
By pan frying the cauliflower until it is lightly golden you develop the sweetness in this recipe.Cauliflower and Coconut Soup
Serves 4Time 30 mins
A creamy vegan soup
Fat - total
4g
6%
Fat - saturated
3g
14%
Salt
61mg
3%
Protein
5g
9%
Carbs
7g
2%
Sugar
6g
7%
Energy
700kJ
8%
Fibre
3g
12%
% based on an adult’s recommended daily intake
Ingredients
- ( 15 florets) Cauliflower
- ( 1.1 medium) Brown Onion
- ( 1 cloves) Garlic
- ( 1 tbsp) Ginger
- ( 400 ml) Water
- ( 0.5 cup) Reduced Fat Coconut Milk
- ( 0.25 cup) Almonds
- ( 2 tbsp) Olive Oil
Method
- Start by dicing the onion, garlic and ginger and adding to a hot pan with the oil. Cook for 5 minutes until the onion is soft and sweet.
- Cut the cauliflower into florets and add them to the pan and cook for another 3 minutes to get some colour on them.
- Add the water and coconut milk and cook for 10 minutes or until the cauliflower is very tender.
- Blend the soup to a smooth creamy mixture and serve with chopped almonds.
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