Kumara & Cauliflower Creamy Soup

Name: Kumara & Cauliflower Creamy Soup
Cuisine: New Zealand
Ingredients: 1 kg Orange kumara (large dice); 1 large head Cauliflower florets; 400 ml Light coconut milk; 1.2 L Low-sodium vegetable stock; 1 large Onion (diced); 5 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 2 tsp Ground turmeric; 1 tbsp Olive oil; from 1 large lemon Fresh lemon juice

A recipe from New Zealand.

🇳🇿 New ZealandsoupkumaracauliflowerveganpescatarianlowSodiumlowSalthighCarbhealthyonePotantiInflammatoryheartHealthysimple

Nutrition (per serving)

320Calories

10 gProtein

52 gCarbs

10 gFat

10 gSugar

280 mgSalt

Ingredients

1 kg Orange kumara (large dice)
1 large head Cauliflower florets
400 ml Light coconut milk
1.2 L Low-sodium vegetable stock
1 large Onion (diced)
5 cloves Garlic (minced)
1 tbsp Fresh ginger (grated)
2 tsp Ground turmeric
1 tbsp Olive oil
from 1 large lemon Fresh lemon juice

Method

Heat olive oil in large pot. Add onion, garlic and ginger; cook gently 5 min until soft (no salt).
Stir in turmeric for 30 seconds. Add kumara, cauliflower and low-sodium stock. Bring to gentle boil.
Reduce heat, cover and simmer 25–35 min until vegetables are very tender.
Blend with coconut milk until completely smooth. Finish with lemon juice. Serve as is or with a sprinkle of black pepper – velvety, low-sodium vegan NZ kumara-cauliflower soup.