About the Recipe
As I finished my 2 month keto challenge on February 28th, I decided that it was time to make more plant-based recipes. However, I did not want to do it the same way I did before (i.e. too many carbs). I wanted to take what I learned from the Keto diet, and incorporate it in my favourite vegan dishes. That’s exactly how this Vegan Keto Recipe for Cauliflower & Turmeric Soup came about.
Ingredients
Ingredients
1 Large Head of Cauliflower cut into large chunks
1/2 Large Carrot peeled and cut in 4
1 Thumb size piece of ginger peeled and cut in 4
2 Tbsp Turmeric
1 Tsp Black pepper
2 Tsp Salt
1 Cup coconut milk
Crispy Tofu Croutons.
454 grams Extra Firm Tofu (454g = 1 pack)
1 Tsp Smoked paprika
1/2 Tsp Cumin
1 Tbsp olive oil
1 Tbsp soy sauce
1 Tsp lemon juice
Garnish
1 cup coconut milk full fat
Your favourite dried herbs. I used dill, it works great with it.
Freshly ground black pepper.
Preparation
Instructions
Preheat your oven to 400 F.
Bring 8 cups of water to a boil in a large pot. Add your cauliflower, carrots and ginger. Cook for about 20 minutes on medium-high heat until your veggies are completely cooked through and are very soft.
While your soup is cooking, cut your block of Tofu into 32 cubes and place in a bowl. Add the rest of the seasoning and mix. Place your Tofu cubes on a parchemin paper covered cookie sheet and bake for 20 minutes or until brown and crispy.
Turn the heat off your soup and let it completely cool down. Using an immersion blender, blend your soup until smooth. Turn the heat back on and add: Salt, Turmeric, Black Pepper and Coconut Milk. Stir and cook for another 5 minutes. Turn the heat off and let it cool down for 5 minutes before serving.
Serve your soup topped with croutons, a drizzle of coconut milk and your favourite dried herbs.