Turmeric & Cauliflower Soup - Vegan Keto Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 tsp black pepper
- 1 tbsp soy sauce
- 2 tsp salt
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp lemon juice
- 1 cup coconut milk
- garnish
- 1 tsp smoked paprika
- 1 cup coconut milk full fat
- freshly ground black pepper.
- 1 large head of cauliflower cut into 6-8 large chunks
- 1/2 large carrot peeled and cut into 4 pieces
- 1 thumb size piece of ginger cut into 4 pieces
- 2 tbsp turmeric
- crispy tofu croutons.
- 454 grams extra firm tofu approximately one pack
- your favourite dried herbs. i used dill it works great with it.
- Carbohydrate 27.0354892024791 g
- Cholesterol 0 mg
- Fat 53.2910942105488 g
- Fiber 7.44832502526306 g
- Protein 13.3771108505062 g
- Saturated Fat 43.5189854533453 g
- Serving Size 1 1 (550g)
- Sodium 81.2775833914393 mg
- Sugar 19.587164177216 g
- Trans Fat 3.49299566981271 g
- Calories 584 calories
Instructions Preheat your oven to 400 F. Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft. While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy. Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving. Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs. Recipe Notes This label counts the additional one cup of coconut milk added for garnish.
