Ingredients
Scale
- 1 medium head of cauliflower
- 2 cups unsweetened almond milk
- 2/3 cup unsweetened coconut milk
- 3 Tbsp Ghee or clarified butter*
- 1/2 cup water
- 1/2 cup unsweetened apple juice*
- 1 Tbsp curry powder or garam masala
- 2 tsp powdered ginger
- 2 tsp garlic powder
- 2 tsp ground coriander
Instructions
- Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft.
- Puree the soup in a traditional blender, or with an immersion blender right in the pot.
- Season with salt and pepper to taste. Garnish with pumpkin seeds if desired.
Notes
*You can substitute 1/2 cup water and 1 Tbsp of sugar substitute for the apple juice if you are counting carbs.
Approximate nutrition info per serving (no apple juice): 164 calories, 16g fat, 3.3g net carbs, 3g protein
To make this recipe Vegan, substitute coconut oil for the ghee.
If you are Paleo, and not doing the Whole 30 you can add 1 Tbsp of honey or maple syrup to add more sweetness.
- Category: Soup
- Cuisine: Vegetable soup
Nutrition
- Calories: 180
- Fat: 16g
- Carbohydrates: 5.6g net
- Protein: 3g