Directions:
- Pour enough oil into the bottom of a large sauce pan to coat it and heat over medium-high. When the oil is hot add the mustard seeds and cook until they begin to pop
- Add the onion, garlic and ginger, and cook for about 5 minutes, until the onion becomes soft and translucent
- Add the turmeric, cardamom and cumin
- Add the cauliflower and parsnips and cook the mixture while stirring to coat for a couple of minutes
- Add the stock and bring it slowly to a boil.
- Reduce to a simmer and let cook for about 30 minutes, stirring regularly (The soup is ready when the cauliflower is cooked and tender)
- Stir in the coconut milk
- Puree the soup in a blender until smooth
- Transfer from blender to serving bowl, season with salt and pepper and garnish with cilantro
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.19 Kcal (646 kJ) | ||
| Calories from fat | 12.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Sodium | 70.22mg | 3% | |
| Potassium | 782.13mg | 17% | |
| Total Carbs | 32.74g | 11% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 9.7g | 39% | |
| Protein | 5.53g | 11% | |
| Vitamin C | 60.4mg | 101% | |
| Iron | 2.4mg | 13% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 56.91 Kcal (238 kJ) | ||
| Calories from fat | 4.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 2% | |
|---|---|---|---|
| Sodium | 25.92mg | 3% | |
| Potassium | 288.67mg | 17% | |
| Total Carbs | 12.08g | 11% | |
| Sugars | 2.54g | 28% | |
| Dietary Fiber | 3.58g | 39% | |
| Protein | 2.04g | 11% | |
| Vitamin C | 22.3mg | 101% | |
| Iron | 0.9mg | 13% | |
| Calcium | 30.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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