Curry and coconut soup

(Ketogenic recipe)

Calories: 297

Nutritional values ​​per serving (3/4 cup)

Total carbs: 8g; Fiber: 1g; Net carbs: 1.5g.

Protein: 3g.; Fat: 30g.

Ingredients (for 4-6 servings):

2 tablespoons virgin coconut oil

1/2 cup onion, chopped

1 clove garlic, minced

1 tablespoon fresh ginger, grated

400 ml full-fat coconut cream

1 cup vegetable broth

1 cup chopped cauliflower

1 cup chopped kale

1 tablespoon curry powder

1 teaspoon turmeric powder

1/2 teaspoon pink salt

2 tablespoons of flat parsley leaves, for garnish

Optional: pieces of carrot, peas, mushrooms, broccoli...

Preparation :

1. In a medium saucepan over low heat, melt coconut oil. Next, add garlic, onion, and ginger. Sauté until softened.

2. Add the creamy coconut milk, broth, cauliflower, kale, curry powder, turmeric and salt. Mix well. Increase the heat to medium, stirring often, for 10 minutes.

3. Lower the heat and continue stirring for 15 more minutes, adding any of the optional ingredients if desired. Remove from heat.

4. Serve the soup in deep bowls and garnish with the flat-leaf parsley. Serve immediately.