Lenten soup with cauliflower, coconut and tomatoes is a hot first course that will saturate you in fasting days. The recipe for this lean soup is suitable for the most strict vegetarians, as it does not contain animal products, in the recipe only vegetable substances.
If you keep a lean menu, then it is important to maintain a balance of products so that the body gets the necessary micronutrients and vitamins, despite dietary restrictions. Some people like a variety of vegetables and nuts in the most incredible combinations, 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 is even tastier.
- Cooking time: 1 hour
- Servings: 6
Ingredients for lean soup with cauliflower, coconut and tomatoes
- 500 g of cauliflower;
- 220 g white cabbage;
- 150 g potatoes;
- 90 g sweet red pepper;
- 150 g tomatoes;
- 120 g leek;
- 150 g carrots;
- 35 g coconut chips;
- 5 g dried ginger;
- 5 g paprika flakes;
- 15 g dry vegetable broth;
- 15 g margarine;
- 20 ml of olive oil;
- salt, water, spices.
Method of cooking lean soup with cauliflower, coconut and tomatoes
Pour the olive oil into the soup pot, throw the leek, sliced by the rings, add the margarine.
With a carrot, remove a thin layer of peel with a knife for cleaning vegetables, rub carrots on a large grater, throw to the onions.
Fry the vegetables on medium heat for a few minutes, until they are soft.
Clean the pod of red sweet pepper from seeds, wash under cold water with a tap. Tomatoes cut in half, cut the stem. We cut tomatoes and pepper pulp into small cubes, add to roasted vegetables, cook for about 10 minutes to allow the moisture to evaporate.
Next, pour coconut chips, ground ginger and paprika flakes into a pan, quickly fry spices with vegetables.
Now we load the main ingredients into the pan. First put potatoes cut into small cubes.
Chop the cauliflower - break off the inflorescences, rub the stalk on a large grater. White cabbage chop thin strips. Put the grated stalk of cauliflower and strips of white cabbage into the pan.
Next, add cabbage inflorescences - all 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, and pepper black pepper.
Close the lean soup lid, cook over medium heat 40 minutes after boiling. Remove from heat and leave at room temperature for about half an hour so that the ingredients become better acquainted with each other.
To the table, lean soup with cauliflower, coconut and tomatoes is served hot, sprinkled with a green onion or any fresh greens. By the way, you can spice up the soup with vegetarian yogurt or coconut cream - it will turn out even more tasty.
This lean soup recipe 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.
Lean soup with cauliflower, coconut and tomatoes is ready. Enjoy your meal!
