Creamy, vegan cauliflower soup made with coconut milk and spiced with thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
1 Large head of cauliflower, broken into small florets, stems chopped
4 tablespoon Up to melted coconut oil or olive oil, divided
1 Medium Yellow Onion, Diced
2 tablespoon Thai Red Curry Paste
0.5 teaspoon Lemon zest
0.5 cup Unoaked white wine
1.5 cup Vegetable broth or stock
1 can Light coconut milk
0.5 teaspoon Sugar
1 teaspoon Rice vinegar
Salt and freshly ground black pepper
0.25 cup Chopped green onions or chives
1 tablespoon Chopped Fresh Basil
Nutrition value
260
calories per serving
16 g Fat14 g Protein8 g Carbs3 g FiberOther
Current Totals
16 g Fat
14 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
14 g
Fiber
3 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
35 mg
Iron
2 mg
Vitamin A
274 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
47 mg
Manganese
0 mg
Phosphorus
107 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment