This soup thickened with insect flour, is so smooth and velvety all the other soups are jealous.  There are a lot of ingredients but don’t freak out-it’s soup, easy-peasy. Get everything ready and it goes together in a pinch.  As always, the kick is up to you: add a little extra cayenne or chilies if you need to heat things up a little more!

Servings: 8


2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1 ½ tablespoons ginger minced
1 medium sweet apple, peeled and chopped
1 tablespoon curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons turmeric
1 teaspoon dried thyme
¼ teaspoon cayenne
1 sweet potato, peeled and cubed
2 cups cauliflower
1 yukon gold or yellow potato, peeled and cubed
2 carrots, peeled and diced
4 cups vegetable stock
2 cups water
70g PROTEIN2050 mealworm flour.
1 can coconut cream
1 ½ teaspoons salt
¼ cup fresh cilantro, chopped
Pepper to taste


In a large saucepan or soup pot, melt butter over medium heat. Add first list of ingredients, onions, garlic,ginger, apple and spices. Cook until softened.

In a separate bowl, using a whisk combine vegetable stock with mealworm flour.  Add to your soup pot along with the root vegetables and water.  Bring to a boil.  Reduce heat and simmer for 30-40 minutes.

Let cool for 10 minutes. Puree soup in small batches in your blender or food processor.  Personally, I prefer to use my hand –blender and get the job done all in one pot!

Add cilantro, coconut cream, salt and pepper. Heat through but Do Not Boil. Ready to serve.

Call out your friends and family and enjoy!


[share title=”Share:”]

Leave a Reply