Curried Cauliflower and Ginger Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1 head of Cauliflower, cut into florets
- 1 medium onion, diced
- 4 tbsp fresh ginger, minced
- 3 tbsp butter
- 3 tbsp garam marsala
- ½ tsp cinnamon
- 1 tsp cumin
- 1/8 tsp dried chili flakes
- 1 pinch of cloves
- 2 ½ cups low sodium chicken broth
- 1 cup milk (I used 1%)
- Salt and pepper to taste
- Batch of Curried Roasted Chickpeas
Instructions
Melt butter in a medium-sized dutch oven over medium-high heat.
Add onions and ginger and saut until the onion is translucent.
Pour in the spices and saut until fragrant.
Next, place the cauliflower in the pot and add the chicken stock.
Remove from heat and puree using an immersion blender.
Return to heat and add milk and simmer until heated through.
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