|1 (ea. 4.20 oz)||Bell pepper, sweet, red|
|1 tbsp||Coconut Oil|
|⅜ cup 1 tbsp||Onions, white or yellow, raw, chopped|
|½ tsp||Salt, Kosher salt, table salt|
|1 tsp||Paprika, ground, mild (spice)|
|1 pinch||Chili Powder|
|1 tsp||Thyme, dried, leaves|
|2 cups||Cauliflower, raw|
|2 cups||Vegetable broth, stock|
|½ cup||Coconut Milk, canned|
- Serving size: 1 soup plate full, sufficient as a starter
- First, roast the bell pepper. For this, deseed it, cut it into sections and broil it with the skin side up until it bubbles up and burns. If you have a gas hob you can also put the whole pepper directly on it to burn the skin.
- Run the back of a knife along the burned skin to remove it.
- In a pot, heat the coconut oil and saute the chopped onions in it.
- Add the spices, roast for a little and then also add the chopped bell pepper.
- After a couple of minutes add the chopped cauliflower and the vegetable stock. Bring to a boil and simmer for about 10 to 15 minutes - until the cauliflower is soft.
- If you want to use some coconut milk for serving, set about 1 tablespoon per portion aside. Add the rest of the coconut milk and blend the soup with a method of your choice.
- Simmer until the soup has reached the desired consistency.
- Serve the soup and top it with some coconut milk, stirring it in gently. Optionally sprinkle with some fresh thyme.
- Calorie count247 kcal
- % of calories by macros
Fat 69.2 % 171 kcal 19.6 g Net Carbs 19.4 % 48 kcal 12.3 g Dietary Fiber 3.6 % 9 kcal 4.6 g Protein 7.7 % 19 kcal 4.9 g
- Approx. WW SmartPoints™10.3
- Cholesterol 0 mg
- Sodium 1288 mg
- Fat 19.6 g
- Saturated Fat 16.5 g
- Trans Fat 0 g
- Carbohydrates 16.9 g
- Dietary Fiber 4.6 g
- Total Sugars 7.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 4.9 g
- Calcium 64.1 mg
- Iron 3.6 mg
- Magnesium 57.9 mg
- Potassium 692.8 mg
- Zinc 1 mg
- Vitamin A (Retinol Equivalents) 149.5 mcg
- Vitamin B12 0 mcg
- Vitamin C 131.7 mg
- Folate 104.6 mcg
- Folic Acid 0 mcg