cauliflower soup with coconut, turmeric, and lime
INGREDIENTS
- 2 tablespoons butter or ghee
- 2 leeks, white and light green part only, chopped
- 1/3 cup finely chopped cilantro stems and leaves
- 1 1/2 pounds cauliflower, broken into small florets
- 1/2 teaspoon ground turmeric
- 2 tablespoons curry powder
- sea salt
- 1 (15 ounce) can coconut milk, plus enough stock to total 4 cups
- Juice of 1 large lime
- Chopped cilantro to finish
INSTRUCTIONS
Melt the butter or ghee in a medium stock pot over medium-low heat.
Add the leeks, cilantro, and cauliflower and sauté for 5 minutes.
Add the turmeric, curry powder, and 1 1/2 teaspoons salt.
Pour in the coconut milk and stock, raise the heat to high and bring to a boil.
Reduce the heat to a simmer, cover the pot partially, and cook for 20-25 minutes, until the cauliflower is tender.
Scoop a few cups of the soup out of the pot and put it in a food processor or blender. Blend until smooth and then return it to the pot.
Reheat gently and add the lime juice. Taste for salt and adjust accordingly.
Top each bowl with the extra chopped cilantro. Enjoy!
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