Good Food
for Good

Cauliflower and Coconut Soup

Kid FriendlyVeganEasyQuickUnder $10/4 servesMain MealsVegetarianSoups & SaladsOther AustralianNew Recipes
Serves 4Time 30 mins

A creamy vegan soup

Fat - total 4g 6%
Fat - saturated 3g 14%
Salt 61mg 3%
Protein 5g 9%
Carbs 7g 2%
Sugar 6g 7%
Energy 700kJ 8%
Fibre 3g 12%

% based on an adult’s recommended daily intake

Ingredients

  • ( 15 florets) Cauliflower
  • ( 1.1 medium) Brown Onion
  • ( 1 cloves) Garlic
  • ( 1 tbsp) Ginger
  • ( 400 ml) Water
  • ( 0.5 cup) Reduced Fat Coconut Milk
  • ( 0.25 cup) Almonds
  • ( 2 tbsp) Olive Oil

Method

  1. Start by dicing the onion, garlic and ginger and adding to a hot pan with the oil. Cook for 5 minutes until the onion is soft and sweet.
  2. Cut the cauliflower into florets and add them to the pan and cook for another 3 minutes to get some colour on them.
  3. Add the water and coconut milk and cook for 10 minutes or until the cauliflower is very tender.
  4. Blend the soup to a smooth creamy mixture and serve with chopped almonds.
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