Low Carb Indian Cauliflower And Onion Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Vegan
Vegetarian
4.9/5
(1859 reviews)
Low Carb Indian Cauliflower And Onion Soup
Zylo Recipes

Description

This Indian-inspired cauliflower soup is a symphony of textures and tastes, a culinary journey that warms from the inside out. Imagine a velvety smooth base, enriched with the subtle sweetness of coconut milk, perfectly balanced by an array of aromatic spices. This is a dish that feels both comforting and invigorating, ideal for a cozy lunch or a satisfying dinner.

The foundation of this delectable soup begins with a gentle sauté of tender white onion, fragrant garlic, and zesty ginger, their aromas intertwining to create an enticing base. A touch of fiery red chili adds a delightful kick, awakening the senses and adding depth to the overall flavor profile. The cauliflower, broken into delicate florets, is then introduced to the pan, where it mingles with the fragrant spices – earthy curry powder, warm cumin, and vibrant turmeric.

These spices, bloom in the heat, releasing their essential oils and infusing the cauliflower with their distinctive character. Vegetable stock, brimming with savory goodness, is poured over the cauliflower and spices, followed by a generous pour of creamy coconut milk. The mixture simmers gently, allowing the flavors to meld and deepen, creating a harmonious blend of sweet, savory, and spicy notes.

The cauliflower softens and becomes tender, yielding easily to the spoon, while the coconut milk lends a luxurious richness to the broth. The result is a soup that is both filling and vibrant, a celebration of simple ingredients transformed into something truly special. Each spoonful offers a delightful interplay of textures – the smooth, creamy broth, the tender cauliflower, and the subtle warmth of the spices.

It’s a dish that nourishes the body and soothes the soul. For those who crave an extra touch of heat, a garnish of fresh chilies adds a vibrant pop of color and an extra layer of spice. Alternatively, a delicate swirl of coconut milk can mellow the flavors, adding a touch of sweetness and visual appeal.

This soup is a blank canvas, inviting you to customize it to your own preferences and create a truly personalized culinary experience. Whether enjoyed on its own or paired with a side, this Indian-inspired cauliflower soup is sure to become a cherished favorite.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 bowls serving
C
Calories
320 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g

P
Protein
8 g

C
Fats
25 g
Saturated Fats 15 g
Unsaturated Fats 9 g

Cholestrol 0 mg
Sodium 750 mg
Potassium 500 mg
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Ingredients

    1.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    3 cup
    2.
    Curry Powder
    Curry Powder
    2 teaspoon
    3.
    Cauliflower, Raw
    Cauliflower, Raw
    2 cup
    4.
    Cilantro
    Cilantro
    1-½ tablespoon
    5.
    Coconut Oil
    Coconut Oil
    1-½ tablespoon
    6.
    Onion
    Onion
    1 large
    7.
    Hot Chili Peppers, Red, Raw
    Hot Chili Peppers, Red, Raw
    1 each - approx 4" - 6" long
    8.
    Garlic
    Garlic
    1 clove
    9.
    Turmeric, Ground
    Turmeric, Ground
    1 teaspoon
    10.
    Cumin, Ground
    Cumin, Ground
    1 teaspoon
    11.
    Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking
    Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking
    1 cup
    12.
    Ginger Root, Raw
    Ginger Root, Raw
    ½ slice - 1" diameter

Instructions

    1.
    Melt the coconut oil in a large saucepan over low/medium heat. Finely dice the onion and chili, grate the ginger, and crush the garlic. Add to the saucepan and sweat gently for 3-4 minutes until tender and fragrant.
    2.
    Add the cauliflower florets to the saucepan along with the curry powder, turmeric, and cumin. Stir well to combine. Pan fry for 3-4 minutes to soften the cauliflower a little.
    3.
    Add the coconut milk and vegetable stock to the saucepan. Stir well. Bring to a gentle boil, then simmer for 6-7 minutes until the cauliflower is fork tender.
    4.
    Carefully transfer the soup to a blender or use a hand held stick blender and process until smooth. Divide between four serving bowls. Scatter with chopped fresh cilantro and optionally fresh chili to serve.