Creamy Cauliflower Soup with Coconut Oil & Cayenne
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Serves
| 6 |
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Dietary
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Diabetic, Gluten Free, Vegan, Vegetarian
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Meal type
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Appetizer, Beverage, Soup, Starter
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Misc
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Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
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Ingredients
- 3 Cups cauliflower (chopped)
- 1 Apple (chopped)
- 1 cup celery (chopped)
- 1 onion (chopped)
- 4 Cloves garlic (crushed or finely chopped)
- 1 Tsp sea salt
- 2 Tsp pepper
- 1 Tsp cumin
- 1-2 Tsp cayenne pepper (depending on how spicy you want it)
- 2 Cups coconut milk
- 2 Tbsp coconut oil
Note
Substitute the cayenne for mild chili powder if cayenne is not available. You can also skip the cayenne if you want a mild non spicy soup.
Directions
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| Chop cauliflower, onions, apples into chunks. |
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| Heat 1 tbsp coconut oil. Add all chopped veggies and sautee for 5 -7 minutes till partially cooked. |
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| Puree with 2 cups coconut milk. Put the pureed mixture back on the fire. Add salt, pepper and cumin and cook for another 10 minutes. Add crushed garlic and 1 tbsp coconut oil and remove from fire. |
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| Sprinkle cayenne pepper just before serving. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!