Coconut Curry Cauliflower Soup
- 2 people already cooked this dish.
Total: 40minPreparation: 5minCooking: 35min
- Portions: 4
- Difficulty: Easy
Recipe ingredients saved
In a soup pot on low heat add oil, garlic, ginger, pimento and thyme. Keep flame on low heat and sweat the aromatics for 5 minutes
Add Maggi Curry Powder and cook for a further 10 mins on low heat while stirring constantly.
Add cauliflower, Maggi Coconut Milk Powder, Maggi Vegetable Soup It Up and water; and allow to come to a boil. Lower heat and simmer for 15 mins
Remove from heat and blend using an immersion blender. If using a traditional blender, remove the round cap from the cover and hold a cloth over the top while blending – this allows steam to escape while blending.
Return soup to pot and with the flame off, while soup is hot stir in the butter. Serve hot with bread on the side.
- Immersion Blender
Nutritional information 293kcal = 1,224kj /per portion
- 292.60 Calories Energy
- 99.13 Milligrams Calcium
- 7.78 Grams Protein
- 2.01 Milligrams Iron
- 1055.23 Milligrams Potassium
- 27.00 Grams Carbohydrates
- 8.34 Grams Sugars
- 8.92 Grams Fiber
- 169.60 Milligrams Sodium
- 19.46 Grams Fats
- 9.59 Grams Saturated Fats