Roasted Cauliflower Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Roasted cauliflower and the flavors of curry and cumin make for a savory, satisfying soup that you'll be so excited to add into the rotation. Because, not ony is it super easy to make, it's also a super delicious dish.
Servings: 6 servings
Calories: 100 kcal
Ingredients
  • Coconut cooking spray
  • 8 cups bite sized cauliflower florets divided
  • 1 TB curry powder divided
  • 1 tsp salt divided
  • 1 tsp coconut oil
  • 2 cups diced onion
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 4 cups chicken broth
  • 1 14 oz can diced tomatoes drained
  • 2 cups green beans cut into bite sized pieces
  • 1 TB lime juice
  • optional basil for garnish
Instructions
  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Place 4 cups cauliflower in a large bowl, spray with coconut cooking spray, and toss with 2 tsp curry powder and ½ tsp salt. Spread on prepared sheet and roast for 30 minutes, stirring once halfway through.
  2. While cauliflower roasts heat 1 tsp coconut oil in a large soup pot. Add onion and remaining ½ tsp salt and cook for 5 minutes or until slightly softened. 

  3. Add garlic ginger, mustard seed, cumin seed, and remaining 1 tsp curry powder and cook for 1 minute. Add remaining 4 cups cauliflower florets and chicken broth and bring to a boil. 

  4. Cook for 15-20 minutes (or until cauliflower is extremely soft). Use an immersion blender to puree mixture (or transfer to a counter mixer, puree, and return to pot). 

  5. Stir in tomatoes and green beans and simmer for 5-7 minutes or until green beans are tender. Stir in lime juice and roasted cauliflower.

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