Lean Soup with Cauliflower, Coconut and Tomatoes
Lenten soup with cauliflower, coconut and tomatoes is a hot first course that will saturate you on fasting days. The recipe for this lean soup is suitable for the most strict vegetarians, since it does not contain animal products, only plant substances in the recipe.
If you adhere to the lean menu, it is important to maintain a balance of products so that the body receives the necessary trace elements and vitamins, despite dietary restrictions. A variety of vegetables and nuts in the most incredible combinations, some really like, so the ranks of strict vegans are constantly replenished.
Feel free to cook a large pot of this lean soup. I note that he, like the daily cabbage soup - the next day even tastier.
- Time for preparing: 1 hour
- Servings Per Container: 6
Ingredients for Lean Soup with Cauliflower, Coconut and Tomato
- 500 g of cauliflower;
- 220 g of white cabbage;
- 150 g of potatoes;
- 90 g of sweet red pepper;
- 150 g of tomatoes;
- 120 g leek;
- 150 g carrots;
- 35 g coconut flakes;
- 5 g dried ginger;
- 5 g paprika flakes;
- 15 g of dry vegetable broth;
- 15 g margarine;
- 20 ml of olive oil;
- salt, water, spices.
The method of preparation of lean soup with cauliflower, coconut and tomatoes
Pour olive oil into a soup pot, throw leek chopped into rings, add margarine.
From the carrots, remove a thin layer of the skin with a knife for peeling vegetables, rub the carrots on a coarse grater, throw to the onion.
Fry vegetables over medium heat for several minutes until they become soft.
We clean the pod of red bell pepper from the seeds, rinse under the tap with cold water. Cut the tomatoes in half, cut the stalks. We cut the tomatoes and the pulp of pepper into small cubes, add to the fried vegetables, cook for about 10 minutes to evaporate the moisture.
Next, pour coconut flakes, ground ginger and paprika flakes into the pan, quickly fry the spices with vegetables.
Now load the main ingredients into the pan. First we put chopped potatoes in small cubes.
We cut the cauliflower - break off the inflorescences, rub the stump on a coarse grater. White cabbage shred in thin strips.
We put in a saucepan a grated stalk of cauliflower and strips of white cabbage.
Next, add cabbage inflorescences - all of our vegetables are now gathered together.
Pour 2.5 liters of cold filtered water, pour the concentrate of dry vegetable broth, salt the soup to taste, black pepper.
We close the lean soup with a lid, cook over medium heat 40 minutes after boiling. Remove from heat and leave at room temperature for about another half hour, so that the ingredients get to know each other better.
Lenten soup with cauliflower, coconut and tomatoes is served hot, sprinkled with a green onion or any fresh herbs. By the way, you can season the soup with vegetarian yogurt or coconut cream - it will turn out even tastier.
This recipe for lean soup is based on Indian cuisine, but with fewer spices. If you are a lover of Indian cuisine, then curry leaves, hot chili, coriander and zira will be very useful.
Lenten soup with cauliflower, coconut and tomatoes is ready. Enjoy your meal!