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Low Carb Indian Cauliflower And Onion Soup

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    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

Low Carb Indian Cauliflower And Onion Soup

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Vegetable Broth, Bouillon Or Consomme

    Vegetable Broth, Bouillon Or Consomme

    3 cup

  • Curry Powder

    Curry Powder

    2 teaspoon

  • Cauliflower, Raw

    Cauliflower, Raw

    2 cup

  • Cilantro

    Cilantro

    1-½ tablespoon

  • Coconut Oil

    Coconut Oil

    1-½ tablespoon

  • Onion

    Onion

    1 large

  • Hot Chili Peppers, Red, Raw

    Hot Chili Peppers, Red, Raw

    1 each - approx 4" - 6" long

  • Garlic

    Garlic

    1 clove

  • Turmeric, Ground

    Turmeric, Ground

    1 teaspoon

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking

    Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking

    1 cup

  • Ginger Root, Raw

    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 1

  • 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 2

  • 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 3

  • 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.
    Step 4

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Comments 2

  • KatNZ

    KatNZ 3 months ago

    Really yummy, freezes well.

    • Little Buttercup

      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.