This curry cauliflower soup is easy to whip up and is the perfect meal after a day of shoveling snow or playing in it! It combines antioxidant-rich cauliflower and warming spices like ginger and cayenne. And because the veggies are roasted, the soup has a wonderful rich and creamy texture without a drop of cream.
Cauliflower is a versatile vegetable that can be eaten raw, steamed, baked or pureed. Also, it delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. A study in the journal Stroke found that for every 25g increase in the daily intake of white vegetables and fruits (about 1/4 cup of cauliflower), the risk of suffering a stroke dropped by 9%.
Warming Curry Cauliflower Soup
• 1 large head cauliflower, cut into inch florets
• 1 large yellow onion, sliced into 1/2 inch pieces
• 1 Tbsp olive oil
• 1/4 tsp salt
• 4 cups no-salt-added vegetable broth
• 1/4 cup tahini
• 1 Tbsp chopped ginger
• Juice of 1/2 lime
• 2 tsp curry powder
• 1/4 tsp cayenne
Preheat oven to 425 degrees F. Toss onion and cauliflower with 1 Tbsp olive oil and the salt. Spread on a parchment lined baking sheet and bake for about 25 minutes until they are tender and browned. Stir about half way through.
Once roasted, place cauliflower and onion with broth, tahini, ginger, lime juice, curry powder and cayenne in a blender and blend until smooth.
Serve the soup. You can garnish with chives, cilantro, cashews, or even some roasted cauliflower.
Photo from here, with thanks.