Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 100grams leeks, chopped
- 2tablespoons coconut oil
- 1tablespoons ginger
- 2teaspoons turmeric
- 1teaspoons paprika
- 250grams frozen cauliflower, thawed and chopped
- 150grams chickpeas, washed and drained
- 2 cups coconut cream
- 1 cube vegetable bouillon
Nutrition per serving
1300kJ / 310Cal
1300 Kilojoules or 310 Calories
15% of daily energy intake*
Protein
7.5grams
Fat
23.5grams
Carbs
14.4grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This mildly spicy, cozy soup is perfect for cold weather months and is a great way to use up a bag of frozen cauliflower.
Method
Step 1 of 2
In a heavy bottomed pan over medium-heat, stir fry the leeks in coconut oil until softened. Tip in the ginger, turmeric and paprika and cook until fragrant. Mix in the frozen cauliflower and chickpeas.
Step 2 of 2
Tip in the coconut cream and crumbled vegetable bouillon. Turn the stove down to low and let the soup simmer for 3 to 4 minutes, stirring constantly. You may opt to puree this soup or serve chunky as is. You may serve it with lime wedges and chopped coriander if you like.
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