Coconut Cauliflower and Cumin Soup - Slender Kitchen
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Coconut Cauliflower and Cumin Soup

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105
Calories 
13g
Carbs 
6g
Fat 
3g
Protein 
2
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

An easy, low carb and Paleo, vegetarian Cumin Cauliflower and Coconut Soup that makes a delicious lunch or dinner.

I love having soup ready in the fridge or freezer for quick meals and snacks. Lately I have been making lots of cauliflower based soups since it is the perfect thing to make a nice thick and creamy soup without all the calories and fat. Normally I reach for curry with cauliflower soup, but this time I wanted to mix things up and decided to use smoky cumin and sweet coconut milk instead. I prefer it without any added sweetness but you could add a touch of maple syrup or brown sugar to sweeten things up. You could also add some protein by adding toasted chickpeas, tofu, roasted chicken, or lean sausage.

Prep Time

Coconut Cauliflower and Cumin Soup

23
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 tbsp. olive oil
  • 1 U onion, diced
  • 4 U cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 1.5 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. coriander
  • 2 lbs. cauliflower florets
  • 4 cups vegetable broth
  • 1 cup light canned coconut milk
  • 1/4 cup cilantro

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 105
Calories from Fat 48
% Daily Value *
Total Fat 6g
8%
Saturated Fat 3g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 889mg
39%
Total Carbohydrate 13g
4%
Dietary Fiber 3g
14%
Sugars 5g
Protein 3g

Directions

  1. Heat the olive oil over medium high heat. Add the onions and cook for 4-5 minutes. Add the garlic, ginger, cumin, coriander, and salt. Cook for 2-3 minutes until nice and fragrant.
  2. Add the cauliflower and broth. Cook for 10-15 minutes until cauliflower is fork tender. Use an immersion blender (or regular blender in batches) and blend the soup until smooth and creamy. Return to pot and stir in the coconut milk. Season with and pepper and stir in cilantro.
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