Keto Indian Spiced Cauliflower Soup

Savor the aromatic flavors of India with this Keto Indian Spiced Cauliflower Soup. Rich in spices and creamy in texture, it's a low carb delight that warms the soul without compromising your diet.

Course Dinner

Cuisine Indian

Keyword Keto Indian Soup, Keto Soup Recipes, Low Carb Indian Soup, Spiced Cauliflower Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230kcal

Equipment

Large pot
Immersion blender or countertop blender
Measuring cups and spoons
Cutting board
Knife

Ingredients

1 large head cauliflower approx. 2 lbs or 900g, cut into florets
2 tbsp coconut oil 30ml
1 medium onion 110g, diced
4 cloves garlic minced
1 inch ginger 2.5cm, grated
1 tsp turmeric powder 2g
1 tsp cumin powder 2g
½ tsp ground coriander 1g
¼ tsp cayenne pepper 0.5g
4 cups vegetable broth 950ml
1 cup canned coconut milk 240ml
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Prepare the Ingredients: Start by cutting the cauliflower into small florets, dicing the onion, mincing the garlic, and grating the ginger. Set aside.
Sauté the Aromatics: Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
Spice It Up: Stir in the turmeric, cumin, ground coriander, and cayenne pepper. Cook for a minute to allow the spices to release their flavors.
Add the Cauliflower: Toss in the cauliflower florets and mix well, ensuring they are coated with the spices. Sauté for 5 minutes.
Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the cauliflower is tender.
Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you don't have an immersion blender, carefully transfer the soup to a countertop blender and blend in batches.
Add Coconut Milk: Stir in the coconut milk and continue to cook for another 5 minutes. Season with salt and pepper to taste.
Garnish and Serve: Ladle the soup into serving bowls. Garnish with fresh cilantro if desired and serve hot.

Notes

For a nuttier flavor, you may roast the cauliflower florets at 400°F (200°C) for 20 minutes before adding them to the soup.

If you prefer a thinner soup, adjust the consistency with additional vegetable broth or water.

This soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Reheat on the stove or in the microwave when ready to serve.

Nutrition