Curried Cauliflower and Ginger Soup

Curried Cauliflower and Ginger Soup

Curried Cauliflower and Ginger Soup

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner
Comments
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.

Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.

Remove from heat and puree using an immersion blender.

Return to heat and add milk and simmer until heated through.

Taste and season accordingly with salt and pepper.

Serve with crushed roasted chickpeas.

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