Last Updated on January 27, 2019
Do you like your meals full of delicious flavor?
Do you like healthy recipes that are super easy to make?
Are you trying to lose weight?
If so you’re going to LOVE this curried cauliflower soup recipe. It’s full of flavorful metabolism boosting spices. It’s anti-inflammatory and made with clean, lean, healthy ingredients.
It’s filling, low calorie and low carb and will help you beat bloat. I made this recipe using my Superfood Soup formula. (<– at this post you’ll also find other yummy soup recipes and learn how to make addictive soups using my Superfood Soup formula.)
I think you’re going to love it! This recipe makes a big spicy batch, so you’ll have leftovers that make handy, healthy, meal replacements on hand.
Curried Cauliflower Soup Recipe
INGREDIENTS
*organic ingredients recommended*
- 1 head of cauliflower
- 4 tbsp. olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves freshly minced garlic
- 1 stalk celery, chopped
- ¾ tsp. high-quality salt (Celtic or Himalayan)
- Freshly ground pepper, to taste
- 1 pound chicken breast, cubed
- 1 can of organic coconut milk (full fat)
- 3 cups bone broth
- 2 cups of baby carrots
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. chili powder
- 1 tsp. turmeric
- ½ tsp. cayenne pepper
- 1 tbsp. chopped green onion or cilantro (optional)
- 1 lime, cut into wedges (a must!)
PREPARATION
Break the cauliflower into similarly-sized pieces. Toss with 2 tablespoons olive oil, ¼ teaspoon salt and a couple grinds of black pepper. Roast the coated cauliflower on a sheet tray in a 425° oven for about 30 minutes, tossing the florets about halfway through. The cauliflower is done when it has turned light golden brown. While the cauliflower roasts, add the onion, garlic and the remaining 2 tablespoons of olive oil to a medium-sized stockpot.
Sauté over medium/high heat, until the onions are translucent, which takes about five minutes. Add the chopped celery and remaining 1/2 teaspoon of salt. Cook until the vegetables are beginning to soften about eight minutes. Next add the cubed chicken breast, coconut milk, bone broth, baby carrots, and spices.
Bring to a boil then reduce to low heat and simmer in uncovered for about 15 minutes or until the chicken is fully cooked and the carrots are soft.
When the cauliflower is done transfer it in batches into a blender, with a cup of the broth and purée. Once blended, return the cauliflower puree back into the stockpot with the rest of the broth, chicken, and carrots.
At this point, you can add more of the seasonings, as desired. Garnish with the diced green onion or cilantro. Squeeze the lime wedges over the soup right before you eat. The acidity from the lime makes the flavors pop and boosts the nutritional content even more. This will last 3 days in your fridge.
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 8 servings
Enjoy!
Leave me a comment and let me know how yours turned out.
Your Coach and Biggest Cheerleader
xxoo
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