Curried Cauliflower and Ginger Soup
Curried Cauliflower and Ginger Soup could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.54 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 10g of fat, and a total of 273 calories. 1 person found this recipe to be delicious and satisfying. It is perfect for Autumn. Head to the store and pick up cumin, cloves, chicken broth, and a few other things to make it today. It is brought to you by Foodista. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 38%, this dish is rather bad.
Ingredients
cauliflower
1 head
onion
1 medium
ginger
4 tbsp
butter
3 tbsp
garam marsala
3 tbsp
cinnamon
0.5 tsp
cumin
1 tsp
chili flakes
0.125 tsp
cloves
1 pinch
chicken broth
2.5 cups
milk
1 cup
salt and pepper
6 servings
batch of curried roasted chickpeas
6 servings
Cooking in Steps
-
1Melt butter in a medium-sized dutch oven over medium-high heat.
butter
dutch oven -
2Add onions and ginger and saut until the onion is translucent.
ginger
onion
-
3Pour in the spices and saut until fragrant.
spices
-
4Next, place the cauliflower in the pot and add the chicken stock.
chicken stock
cauliflower
pot -
5Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
cauliflower
-
6Remove from heat and puree using an immersion blender.
immersion blender -
7Return to heat and add milk and simmer until heated through.
milk
-
8Taste and season accordingly with salt and pepper.
salt and pepper
-
9Serve with crushed roasted chickpeas.
chickpeas
