Hot Cauliflower Soup (Low Carb)

In Jordan, the week starts on Sunday – just like a Monday in western countries. Today is Sunday and I swore to myself that I would continue living a healthy lifestyle. As usual, after lazy days without exercise and with too much unhealthy food, I searched through my old recipes and found one for cauliflower soup. Although it sounds a bit boring, I can assure it isn´t after you pimp it with some hot ingredients.

Even if you are not a real cauliflower fan, I like to motivate you to try the roasted version. Whether just seasoned with salt or blended in a soup, it tastes excellent. Try it!

          INGREDIENTS for 4 servings

  • 1 large head of cauliflower (broken into small florets)
  • Olive oil
  • 2 to 3 tbsp. red curry paste
  • Zest from 1 small lemon (preferably organic)
  • 1½ cups vegetable broth or stock
  • 1 can coconut milk
  • 1 tbsp.  rice vinegar
  • Sea salt and freshly ground black pepper
  • 2 tbsp. chopped fresh basil
  • Thinly sliced hot peppers (optional)

          INSTRUCTIONS

  1. Preheat the oven to 200 °C. Then put the cauliflower florets into a pot with some vinegar-water and salt for 15 minutes (for cleaning). Then, drain the cauliflower florets.
  2. Next, sprinkle the cauliflower with enough olive oil. Spread the cauliflower onto a baking tray and roast it until the tips of the cauliflower are golden brown for about 25 to 30 minutes.
  3. In a pot over medium heat, add the vegetable broth, curry paste, lemon zest, garlic and coconut milk and stir.
  4. Add ¾ roasted cauliflower stems to the pot and cook them for 10 minutes. Then, remove them from the heat and mix in the vinegar and yogurt. Lastly, use a blender to blend them until smooth.
  5. Add salt and pepper to taste. Ladle the soup into 4 bowls and top each with some roasted cauliflower florets, a sprinkle of basil and (optional) hot peppers.

            Tip: If the soup gets too hot, add some yogurt.

Cheers with sunbeams.

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