Curried Cauliflower Soup

12 40 174
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 3
Curried Cauliflower Soup
Health Highlights


1 tbsp Extra virgin olive oil
3/4 medium Yellow onion (Chopped)
1 large head Cauliflower (Cut into florets, about 840 grams)
3 cup Vegetable stock/broth (Organic)
1/4 cup Coconut milk, sweetened
1/2 tsp Coriander, ground
1/2 tsp Turmeric, ground
1 1/2 tsp Cumin
2 tbsp Parsley, fresh (Chopped)
1 pinch Sea Salt (To taste)
1 dash Black pepper (To taste)
1 1/2 tbsp Collagen peptides (1 scoop per serving)


1. Preheat oven to 375. Toss chopped cauliflower and onion in large bowl with olive oil, salt, and pepper. Spread cauliflower and onion on baking tray and roast for 15-20 minutes until golden, stirring occasionally.

2. Place cauliflower and onions in a large pot with broth, stir in spices. Bring to a boil and let boil for 5 minutes. Remove from heat.

3. Puree until smooth using immersion blender or any other blender you have.

4. Stir in the coconut milk and collagen peptides. Warm soup, divide into 3 servings and top with fresh parsley. 

Nutrition Facts

Per Portion

Calories 174
Calories from fat 55
Calories from saturated fat 13.1
Total Fat 6.1 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 14.3 g
Cholesterol 0
Sodium 734 mg
Potassium 933 mg
Total Carbohydrate 19.7 g
Dietary Fiber 6.4 g
Sugars 8.9 g
Protein 13.3 g

Dietary servings

Per Portion

Vegetables 5.6

Energy sources


Meal Type(s)