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)

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.
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.
Add seasonings, coconut milk, and bone broth to pot. Bring to a boil, then reduce to a simmer for about 5 to 10 minutes.
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.
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.

Calories 174

Calories from fat 66

Calories from saturated fat 20.4

Total Fat 7.3 g

Saturated Fat 2.3 g

Trans Fat 0

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 3.6 g

Cholesterol 0

Sodium 386 mg

Potassium 380 mg

Total Carbohydrate 19.3 g

Dietary Fiber 4.4 g

Sugars 5.5 g

Protein 9.9 g

Fruit	0.2
Vegetables	3.3