Soup-er Food: How To Make Vegan And Keto-Friendly Cauliflower Soup

With a number diets emerging from the world of health and fitness, it is getting a tad overwhelming to keep a track. Diets with unpronounceable names may be giving you a tough time, but that does not mean you cannot tweak them to suit your day-to-day life. And if you ask us, that is the formula of a successful diet. To sustain a diet, you need to chart one that is reasonable. If you are planning to go keto and also toying with the idea of veganism, we have a perfect recipe for you. Made with simple recipe and an even simpler technique, this cauliflower soup will keep those carbs and calories at bay. This particular recipe by food blogger and stylist Vindhya Karwa is ideal for monsoons too. Made with goodness of cauliflower florets, olive oil, pepper, turmeric and coconut milk is the soothing potion your tummy is craving right now. So, without further ado here’s the recipe you have been waiting for.  

· 2 heads of cauliflower, cut into florets

· 1 tbsp extra virgin olive oil

· Salt and pepper

· 1 onion, chopped

· 5 garlic cloves, chopped

· 2 ½ tsp Paprika

· 2 tsp cumin powder

· ¼ tsp turmeric powder

· 4 cups vegetable broth

· 1 cup water

· 2 ½ cups coconut milk

· ½ lemon juice

· 1 cup chopped fresh coriander leaves

Method:

1. First of all, preheat the oven and place cauliflower florets on a large sheet pan. Next, you are supposed to sprinkle cauliflower with some salt and pepper and a generous drizzle of extra virgin olive oil. Toss well so that all the florets are nicely coated. Spread them evenly across the sheet pan. Now, roast until cauliflower is tender and partly caramelized. Turn off the oven

2. Now , take a  large heavy pot and heat 2 tbsp olive oil. Throw in the onions and saute until translucent. Next, add the garlic and spices. Stir well.  

3. Now add ¾ the amount of roasted cauliflower you just roasted. Coat cauliflower well with the spices and then add vegetable broth and water.

4. Bring the soup to a boil and let simmer for 5 to 7 minutes.

5. To a food processor or blender and blend the cauliflower and rest of the liquid until you get desired consistency.

6. Add to pan and on medium heat, stir in the coconut milk and lime juice. Then add the remainder of roasted cauliflower florets you reserved earlier. Stir well.

7. Throw in the chopped coriander leaves. Stir well.

8. Serve hot with crusty breads.