Tandoori-Roasted Cauliflower Soup
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cauliflower
8 cup(s), chopped
Cooking spray
2 spray(s)
Curry powder
2.5 tsp
Table salt
1 tsp
Coconut oil
0.75 tsp
Uncooked onion(s)
2 cup(s), chopped
Jarred minced garlic
1 tsp
Minced ginger
1 tsp
Mustard seed
1 tsp
Cumin seeds
1 tsp
Fat free chicken broth
4 cup(s)
Canned diced tomatoes
14 oz
Uncooked string beans
2 cup(s)
Fresh lime juice
1 Tbsp
Basil
2 Tbsp
Instructions
1
Preheat oven to 450°F. Line a baking sheet with parchment paper
2
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.
3
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.
4
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.
5
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.
6
Serving size: 1 cup
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