Curried Cauliflower Tomato Soup
This rich Curried Cauliflower Tomato Soup is packed with comforting flavors and good for you ingredients. It's easy to make, naturally vegan and gluten-free and is sure to warm you up from the inside out.
For Cauliflower Rice
- 1 medium (2 lb) cauliflower head cut into florets
- 1/8 tsp ground turmeric
- 1/4 tsp nutmeg
- 1 tbsp curry
- 1/2 tsp salt
- 2 tbsp olive oil
For Curried Cauliflower Soup
- 1 tbsp olive oil
- 1 medium onion finely minced
- 1 medium carrot chopped
- 2 cloves garlic thinly sliced
- 3 medium potatoes diced
- 2 1/2 c cauliflower rice
- 5 c vegetable broth
- 3/4 c crushed tomatoes low sodium
- 1 tsp salt
- 1/4 tsp pepper
- 3/4 c light coconut milk
- 1 c spinach
To make Cauliflower Rice
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower with turmeric, nutmeg, curry powder, salt and 2 tablespoons of oil.
Spread the cauliflower on a baking sheet and bake for 20 minutes. Remove from the oven and cool.
Working in batches, add cauliflower to a food processor and pulse until a cauliflower resembles rice.
To make Curried Cauliflower Soup
In a large pot heat olive oil, add onion, carrot and 1/4 teaspoon of salt. Sauté stirring occasionally until onion is translucent and vegetables are flavorful, about 7 minutes.
Stir in garlic and cook for 30 more seconds.
Add in potatoes, cauliflower rice, crushed tomatoes, broth, the remaining 3/4 teaspoon of salt, pepper and cook for 10 minutes.
Add coconut milk and continue cooking for 5 more minutes or until potatoes are cooked.
Stir in spinach and cook until it wilts, about 1 minutes.
Adjust the seasoning and remove soup from the heat. Serve immediately.
Calories: 456kcal | Carbohydrates: 51.1g | Fat: 23.8g | Saturated Fat: 11.7g | Sodium: 1971mg | Potassium: 2106mg | Fiber: 14g | Sugar: 13.1g | Calcium: 133mg | Iron: 5mg