Tandoori-Roasted Cauliflower Soup
- Total Time
Pureeing only part of the ingredients gives this soup a smooth, creamy base. The addition of bite-size veggies and roasted cauliflower lends a nice, hearty feel.
uncooked cauliflower8 cup(s), bite-size florets, divided
cooking spray2 spray(s)
curry powder2 ½ tsp, divided (or more to taste)
table salt1 tsp, divided
coconut oil¾ tsp
uncooked onion(s)2 cup(s), chopped, diced
minced garlic1 tsp
minced ginger1 tsp
mustard seed1 tsp
cumin seeds1 tsp
fat free chicken broth4 cup(s), or vegetable broth
canned diced tomatoes14 oz, drained
uncooked string beans2 cup(s), cut into bite-size pieces
fresh lime juice1 Tbsp
basil2 Tbsp, fresh, chopped (optional)
- Preheat oven to 450°F. Line a baking sheet with parchment paper
- Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
- While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.
- Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
- Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
- Serving size: 1 cup