Curried Cauliflower Soup with Shrimp
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 head cauliflower chopped
  • 1 tablespoon canola oil
  • 1 tablespoon curry powder
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 32 ounces chicken or vegetable broth
  • 15 ounces canned white beans drained and rinsed
  • 1/2 pound shrimp
  • 1 can full fat coconut milk
  • 2 stalks scallion chopped
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 head cauliflower chopped
  • 1 tablespoon canola oil
  • 1 tablespoon curry powder
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 32 ounces chicken or vegetable broth
  • 15 ounces canned white beans drained and rinsed
  • 1/2 pound shrimp
  • 1 can full fat coconut milk
  • 2 stalks scallion chopped
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Instructions
  1. Preheat oven to 425 degrees F. Toss chopped cauliflower with 1/2 the oil, the curry powder and a dash of salt and pepper. Spread on a baking sheet and roast for 20 minutes.
  2. Heat a large soup pot over medium heat and saute onion, garlic and celery until soft. Lightly season with salt and pepper.
  3. Add stock and coconut milk to veggies and bring to a simmer.
  4. Once simmering, add shrimp and cook just until done, about 3-4 minutes. Remove shrimp and set aside.
  5. Add cauliflower and beans to stock and turn off heat. Use an immerson blender or regular blender to puree soup.
  6. Dish out soup into bowls and top with shrimp and sliced scallions.
Recipe Notes

Recipe by Ashley Thomas.

Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.

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