Curry Roasted Cauliflower Soup
Ingredients:
1 ½ cups (186 g) roasted cauliflower florets (3 Greens)
¼ teaspoon curry powder (½ Condiment)
¼ teaspoon cumin (¼ Condiment)
⅛ tsp garlic powder (¼ Condiment)
⅛ tsp onion powder (¼ Condiment)
⅛ tsp salt (½ Condiment)
1 cup vegetable broth (1 Condiment)
½ cup water
¼ cup lite coconut milk (1 Healthy Fat)
Garnish: 1 tbsp chopped cilantro (1/16 Condiment)
Directions:
To roast cauliflower: Preheat oven to 450°F. Place cauliflower florets on a baking sheet and spray cauliflower with cooking spray. Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked.
In a small saucepan, add broth, ½ cup water and roasted cauliflower. Stir in curry powder, cumin, garlic powder, onion powder, and salt.
Bring to a boil and cook covered on low for 15 minutes. Stir in coconut milk.
Use an immersion blender (or regular blender in batches) and blend until smooth. Add additional water to get it to desired consistency. Top with cilantro.
Makes 1 Serving
3 Greens, 3 Condiments, and 1 Healthy Fat
Serve with a Leaner option
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