Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro
Pumpkin and Cauliflower Soup with Coconut Milk, Coriander, and Cilantro
Creamy pumpkin and cauliflower blend with coconut milk for a silky, comforting soup, brightened by coriander and fresh cilantro. A cozy, aromatic bowl for cool days.
Ingredients
For 2 servings
- 6 ounce Carrots
- 8 ounce unit Cauliflower
- ¼ ounce Cilantro
- 1 can Coconut Milk
- 1 teaspoon Coriander
- 2 clove Garlic
- 1 can Pumpkin
- 1 unit Shallot
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories444
Protein7g
Carbs42g
Fat28g
Tags:
VeganGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
Swaps and substitutions
For a nut-free version, swap the coconut milk for unsweetened oat or soy cooking cream if coconut is a problem. If you dislike cilantro, use parsley or chives, and if you want a milder bowl, reduce the coriander and garlic a little.
What to serve with it
Serve with crusty gluten-free bread, a simple green salad, or roasted chickpeas for extra crunch. A squeeze of lime and a sprinkle of toasted pumpkin seeds on top can add brightness and texture without overpowering the soup.
