NUTRITION

SERVINGS

INGREDIENTS

8 ounce prawns

0.5 tablespoon olive oil

2 clove garlic

0.5 cup onion

1 cup cauliflower florets

0.5 cup carrots

1.5 cup vegetable broth

0.25 cup coconut milk

1 cup baby spinach

1 tablespoon lemon juice

0.25 teaspoon sea salt

0.25 teaspoon black pepper

0.25 teaspoon red pepper flakes

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat.

• 2

  Add the diced onion and carrots, sautéing for 5 minutes until the onion is translucent.

• 3

  Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

• 4

  Add the cauliflower florets and vegetable broth to the pot, bringing the mixture to a boil.

• 5

  Reduce the heat to low, cover, and simmer for 10 minutes until the cauliflower is fork-tender.

• 6

  Use an immersion blender to partially blend the soup base until it reaches a creamy consistency while remaining slightly textured.

• 7

  Stir in the coconut milk and prawns, simmering for 3 to 4 minutes until the prawns are pink and fully cooked through.

• 8

  Fold in the baby spinach until just wilted, then stir in the sea salt, black pepper, and fresh lemon juice before serving.