Coconut Curry Cauliflower Soup
Cauliflower contributes fiber, while unsweetened coconut milk gives the soup a creamy texture. Curry and lime bring warm spice and a bright citrus finish.
Heat the olive oil (5 g) in a saucepan. Finely dice the onion (50 g), garlic (3 g), and carrot (60 g), then sauté until softened. Add the curry (5 g) and turmeric (1 g), stirring until fragrant.
Cut the cauliflower (300 g) into small florets. Add it to the saucepan, pour in the water (300 g), bring to a boil, and cook until tender.
Stir in the unsweetened coconut milk (200 g) and blend the soup until creamy. Add table salt (2 g), black pepper (0.5 g), and lime juice (10 g), then warm through without boiling.
Ladle the soup into bowls and finish with cilantro (3 g).
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