Cauliflower Soup

Cauliflower Soup

Ingredients:

  • 8 cups bite-sized florets, divided
  • 2-1/2 teaspoons curry powder
  • 1 teaspoon salt, divided
  • 2 cups diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger (or 1-1/2 teaspoon ground)
  • 1 teaspoon mustard seed (or 1-1/2 teaspoon powder)
  • 1 teaspoon cumin seed (or 1-1/4 teaspoon powder)
  • 4 cups low sodium vegetable broth
  • 1 (14 oz) diced tomatoes, drained
  • 2 cups green beans (bite size pieces)
  • 1 Tablespoon lime juice

If you use raw cauliflower, roast 4 cups of florets with 2 teaspoons curry powder + ½ teaspoon salt (30 minutes @ 450 degrees F)

If using frozen veggies. Skip above roasting step.

Directions:

  1. In a little water, “sauté” onions about 5 minutes. Add garlic, stir 1 minute
  2. Add veggie broth and all ingredients EXCEPT tomatoes, green beans and lime juice.
  3. Add 4 cups cauliflower. Cook 10 minutes, if using frozen cauliflower, cook 15 – 20 minutes if using raw cauliflower
  4. Using immersion blender, puree soup in pot (or small batches in blender)
  5. Stir in lime juice, tomatoes, green beans and cauliflower.