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prep time
10 min
cook time
15 min
ready time
25 min
Low Carb Indian Cauliflower And Onion Soup
This Keto Indian cauliflower soup is loaded with richness from creamy coconut milk and warming spices. Simple to prepare, this flavorful soup makes a great lunch or dinner option providing 4 hearty servings. Perfect served with a low carb flatbread for dipping.
Keto Indian Soup Ingredients
This Keto Indian cauliflower soup is prepared with a base of tender white onion, garlic, ginger and spicy red chilli. Cauliflower florets are then added to the mix and sautéed in coconut oil along with aromatic curry powder, earthy cumin and vibrant turmeric. As the cauliflower begins to soften, vegetable stock and coconut milk are added and the broth is simmered to infuse the flavors.
Serving Suggestion
This vibrant Keto Indian cauliflower recipe makes a rich and filling meal all on its own. Alternatively you may serve with one of our low carb side dishes such as a bread for dipping. For extra heat, serve with a scattering of freshly sliced chilies or to calm the flavors, add a final swirl of coconut milk.
Net Carbs
8.1 g
Fiber
2.8 g
Total Carbs
11.1 g
Protein
2.8 g
Fats
9.5 g
132 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Vegetable Broth, Bouillon Or Consomme
3 cup
Curry Powder
2 teaspoon
Cauliflower, Raw
2 cup
Cilantro
1-½ tablespoon
Coconut Oil
1-½ tablespoon
Onion
1 large
Hot Chili Peppers, Red, Raw
1 each - approx 4" - 6" long
Garlic
1 clove
Turmeric, Ground
1 teaspoon
Cumin, Ground
1 teaspoon
Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking
1 cup
Ginger Root, Raw
½ slice - 1" diameter
Recipe Steps
steps 4
25 min
Step 1
Melt the coconut oil in a large saucepan over a low/medium heat. Finely dice the onion and chili, grate the ginger and crush the garlic. Add to the saucepan and sweat gently for 3-4 minutes until tender and fragrant.Step 2
Add the cauliflower florets to the saucepan along with the curry powder, turmeric and cumin. Stir well to combine. Pan fry for 3-4 minutes to soften the cauliflower a little.Step 3
Add the coconut milk and vegetable stock to the saucepan. Stir well. Bring to a gentle boil, then simmer for 6-7 minutes until the cauliflower is fork tender.Step 4
Carefully transfer the soup to a blender or use a hand held stick blender and process until smooth. Divide between four serving bowls. Scatter with chopped fresh cilantro and optionally fresh chili to serve.
Comments
Little Buttercup 4 years ago
This looks amazing. I can't wait to try this. Maybe shrimp and /or white fish would help skew the macros, but regardless, it sounds delicious. I have easy access to jalapeños but red chilies might be a challenge. Thanks for the recipe.