Pumpkin and cauliflower soup with coconut milk, coriander and cilantro
Get this under impressive: a single cup of cooking pumpkin has only 49 calories and contains 3G fiber.
Get this under impressive: a single cup of cooking pumpkin has only 49 calories and contains 3G fiber. No dairy, this soup rests on creamy coconut milk and canned pumpkin for its rich base. It's our friends atHello Fresh.
Ingredients:
1 pumpkin box of 14 oz, canned
1 coconut box of 14 oz, lite
8 oz cabbage cauliflower flowers
Carrot of 6 oz
2 cloves garlic
2 oz going
¼ Oz Cilantro
1 horny teaspoon, floor
1 vegetable stock concentrate
1 tablespoon oil
By serving:
444 calories
28 g of grease (15 g saturated grease)
452 mg sodium
How to do it:
Tools: cooking sheet, large pot, peeler
Step 1
Preheat the oven to 400 degrees. Mix the cauliflower on a pastry plate with 1 tablespoon of olive oil, salt, pepper and half of the coriander. Roasting cauliflower for 30 to 35 minutes, throwing halfway back to golden cooking.
2nd step
Peel and cut the carrot finely. Reflect, peel and cut the shallot. Finely slit garlic. Chop the Cilantro.
Step 3
Heat another oil drizzle in a large pot on a high average heat. Add the shallot, carrot and the remaining coriander and cooking, run, for 3-5 minutes until it is softened. Add garlic and cook an extra minute, until it is fragrant.
Step 4
Add the coconut milk to the pot and bring it to a boil. Reduce heat to simmer for 5 minutes, then stir in pumpkin puree, stock concentrated and 1 cup of water. Return to a simmer, taste and season with salt and pepper.
Step 5
When the cauliflower is ready, divide the soup between the bowls and place the cauliflower foil in the middle of each bowl. Garnish with Pepitas and Cilantro and enjoy!
