Of which 7.1 g sugars and 2.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Unsaturated fat (olive oil)
Allergens none
Creamy cauliflower soup with ginger and coconut
A creamy soup of cauliflower, ginger and coconut milk, no cream.
Ingredients
- 1 large cauliflower, cut into florets (600 g / 1¼ lb)
- 2 cm (¾ in) fresh ginger, grated (10 g)
- 1 medium onion, chopped (130 g / 4½ oz)
- 2 cloves garlic, minced (6 g)
- 750 ml (3 cups) vegetable broth
- 200 ml (¾ cup) light coconut milk
- 1 tsp ground turmeric (2 g)
- 1 tbsp extra-virgin olive oil (10 g)
- fresh cilantro, chopped, to serve (5 g)
- salt and black pepper, to taste
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and grated ginger and cook for 1 more minute, until fragrant.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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