• Cheryl Penna

Coconut Curry Soup

Updated: Jun 13, 2018

This nourishing and warming recipe is one of my winter favourites.  Quick and easy to make and loaded with warming spices and winter vegetables.  


Ingredients

  • 2 heads cauliflower (or 6 cups cauliflower rice)

  • 2 Tbsp olive oil divided

  • 1/2 yellow onion sliced

  • 4 cloves garlic minced

  • 50 mm fresh ginger peeled and minced

  • 3 carrots peeled and chopped

  • 1 head broccoli chopped

  • 1/2 Tbsp turmeric

  • 1/2 Tbsp cumin

  • 1 Tbsp coriander

  • 475 ml full fat coconut milk

  • 950 ml bone broth

  • 1/2 lime juiced

  • 3/4 cup of cilantro chopped, divided

  • 1 lime sliced

Directions

  • Rinse cauliflower and break apart into florets. Place into food processor with S blade and process until cauliflower begins to resemble rice. Repeat until all cauliflower has been processed. Set aside.

  • In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and ginger and sauté until soft. Add remaining vegetables and cook until slightly softened.

  • Add seasonings, coconut milk, and bone broth to pot. Bring to a boil, then reduce to a simmer for about 5 to 10 minutes.

  • While curry simmers, heat 1 tablespoon of olive oil in a large skillet to medium-high heat. Add cauliflower rice and sauté until softened. Remove from skillet and place in a large bowl.

  • Remove soup from heat. Stir in lime juice and ½ cup cilantro. Add more seasonings, lime juice, and/or salt and pepper to taste. Divide soup into bowls. Serve with cauliflower rice and top with remaining cilantro and sliced lime.


#Coconut Soup

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