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prep time
1 h 0 min
cook time
20 min
ready time
1 h 20 min
Ultimate Keto Vegetarian Roasted Cauliflower and Broccoli Curry Soup
This hearty roasted cauliflower and broccoli curry soup is among our favorite Keto fall soup recipes. This lovely dish is loaded with healthy fats, fiber, and other essential nutrients. The soup is quite filling, and it can be served as lunch or dinner. Although it takes a little extra time to prepare, this soup is well worth it! You can adjust the amount of spices according to your taste or add some more sweetener to balance the flavors. We promise you will be making this fantastic Keto vegetarian fall soup recipe for many years to come!
Do I need to roast the veggies first?
Roasting the veggies will surely enhance the flavor of this soup, but you can use cooked veggies instead. Both fresh and frozen will work (although we prefer fresh veggies).
How do you customize this recipe?
You can add some more veggies, such as asparagus, spinach, or green beans. You can adjust the spice ratio or omit some of the spices entirely. This depends on your taste. For the vegan option, substitute the heavy cream with some more coconut milk (use full-fat, canned coconut milk). You can make this soup more interesting by adding some fun toppings such as sour cream, chopped avocadoes, sliced chili, or onions. If you're not a vegetarian, you can substitute the vegetable with chicken broth for some extra flavor. The options here are truly endless. Enjoy!
Can I prepare this soup in advance?
Absolutely! This is a perfect recipe to prepare and store in your fridge for a few days. You will have a hearty meal in no time.
How do you store the leftovers?
Store the leftover soup in an airtight container and refrigerate for a few days. If you're using some toppings, remember to add them before serving.
Does this soup freeze well?
Yes. You can freeze the leftovers for up to three months.
Net Carbs
5 g
Fiber
2.6 g
Total Carbs
7.6 g
Protein
2.2 g
Fats
7 g
95 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, cooked from fresh
270 g
Salt
0.5 tsp
Extra virgin olive oil
2 tbsp
Onion
1 small
Garlic
2 clove
Hot chili peppers, red, raw
1 each - approx 4" - 6" long
Tomato, canned
400 g
Vegetable broth, bouillon or consomme
4 cup
Lime juice, canned, bottled or boxed
2 tbsp
Coconut milk, plain or original, fortified
100 ml
Heavy cream
100 ml
Broccoli, cooked from fresh
200 g
Parsley
0.25 cup, chopped
Cumin, ground
1 tsp
Cinnamon
1 tsp
Turmeric, ground
1.5 tsp
Salt
0.5 tsp
Cayenne
0.13 tsp
Coriander leaf, dried
1.5 tsp
Ginger Root Raw
1 tsp
Granulated Allulose
1 tbsp
Recipe Steps
steps 8
1 h 20 min
Step 1
Cut the cauliflower and broccoli into smaller florets. Add to a bowl. Drizzle with one tablespoon of olive oil and season with ½ tsp of salt.Step 2
Preheat the oven to 200°C (400°F). Add the broccoli and cauliflower to a baking tray lined with parchment paper. Roast for 30 minutes.Step 3
Meanwhile, peel and finely chop the onion. Peel and slice the garlic. Heat the remaining olive oil in a large pan over medium heat. Add the onion and garlic and cook for 5-6 minutes.Step 4
Slice the chili and remove the seeds. Add to the pan and stir well. Cook for another 2 minutes.Step 5
Remove the cauliflower and broccoli from the oven and transfer to the pan. Add the cumin, cinnamon, turmeric, cayenne, coriander, ginger, and the remaining salt. Stir well and cook for 2-3 minutes.Step 6
Add the tomatoes, vegetable broth, and lime juice. Stir well and reduce the heat to medium-low. Cook for about 5-7 minutes.Step 7
Pour in the coconut milk and heavy cream. Finely chop the parsley and add to the pan along with sweetener. Taste and optionally add more sweetener.Step 8
Continue to cook for 12-15 minutes, stirring occasionally. Taste and optionally add more salt or black pepper. Mix well and remove from the heat. Serve and enjoy!
Comments
StellarArugula471424 a year ago
Delicious