[RECIPE IN THIS DESCRIPTION] Curried Cauliflower Soup.

This soup is nice and high in fat, low in protein and relatively low in carbs for a dinner.
It’s very creamy with just a slight amount of spice. It’s very difficult to have just one portion as it’s so tasty!
I’d highly suggest serving it with some keto bread!

| The Recipe |

INGREDIENTS:
– 4 tbsp Oil (Avocado or Olive)
– 1 medium Onion, diced
– 1 tbsp Curry Powder
– 700g (25oz) Cauliflower Florets (I used frozen florets)
– 250ml (1 cup) Unsweetened Almond Milk
– 250ml (1 cup) Cream
– 500ml (2 cups) Vegetable Stock (I used 2 x Oxo Cube)
– Splash of Lemon Juice
– 1 tbsp Fresh Coriander/Cilantro, finely chopped

METHOD:
1. In a large deep saucepan, over medium heat, add the oil and the onion. Fry for 2-3 minutes or until soft. Add the curry powder, mix well and cook for another minute. Then add the cauliflower florets and stir fry for a few minutes.
2. Add the almond milk, cream and vegetable stock. Bring to a boil.
3. Once boiling, reduce the heat to low and leave the soup to simmer for 12-15 minutes, or until the cauliflower is fork tender. Then remove from the heat and let it cool slightly.
4. Place in a blender/food processor, add a splash of lemon juice and blend into a smooth puree.
5. Serve, garnishing with more curry powder and the fresh coriander/cilantro. Enjoy!

Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 6.
Per Serving:

Calories: 314kcal
Fat: 30g
Protein: 3g
Net Carbs: 6g

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