Coconut Curry Soup

15 20 165
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 6
Coconut Curry Soup
Health Highlights

Ingredients


6 cup Cauliflower crumbles/rice (about 2 heads)
2 tbsp Avocado oil
1/2 medium Yellow onion (sliced)
4 clove(s) Garlic (minced)
2 piece, 1-inch Ginger root (peeled and minced)
3 medium Carrots (peeled and chopped)
1 head Broccoli, raw (chopped)
1/2 tbsp Turmeric, powder
1/2 tbsp Cumin
1 tbsp Coriander seed (cilantro)
2 cup Coconut milk, sweetened (full fat)
4 cup Bone broth, Organic
1/2 whole lime(s) Lime juice (fresh)
1 cup Cilantro (coriander)
1 fruit Lime (sliced)

Instructions


  1. Rinse cauliflower and break apart into florets. Place into food processor with S blade and process until cauliflower begins to resemble rice. Repeat until all cauliflower has been processed. Set aside.
  2. In a dutch oven or large pot, heat avocado oil over medium-high heat. Add onion, garlic, and ginger and saute until soft. Add remaining vegetables and cook until slightly softened.
  3. Add seasonings, coconut milk, and bone broth to pot. Bring to a boil, then reduce to a simmer for about 5 to 10 minutes.
  4. While curry simmers, heat 1 tablespoon of avocado oil in a large skillet to medium-high heat. Add cauliflower rice and saute until softened. Remove from skillet and place in a large bowl.
  5. Remove soup from heat. Stir in lime juice and ½ cup cilantro. Add more seasonings, lime juice, and/or salt and pepper to taste. Divide soup into bowls. Serve with cauliflower rice and top with remaining cilantro and sliced lime.

Nutrition Facts

Per Portion

Calories 165
Calories from fat 63
Calories from saturated fat 21.0
Total Fat 7.0 g
Saturated Fat 2.3 g
Trans Fat 0
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.6 g
Cholesterol 0
Sodium 203 mg
Potassium 632 mg
Total Carbohydrate 19.5 g
Dietary Fiber 4.9 g
Sugars 7.4 g
Protein 8.4 g

Dietary servings

Per Portion


Fruit 0.2
Vegetables 3.3

Energy sources


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