Roasted Cauliflower Curried Soup
Ingredients
- 4-5 cups cauliflower, chopped
- 2 tbsp olive oil, divided
- 1 cup potatoes, chopped
- 2 cloves garlic, minced
- 1 thumb sized piece ginger, peeled and minced
- 1/2 onion, chopped
- 1 handful mushrooms, sliced
- 1 cup tomatoes, diced
- 1 can chickpeas, rinsed and drained
- 4 cups veggie broth
- 1 can tomato sauce
- 1 can coconut milk
- 1/2 lemon, juiced
Spice mix
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- A pinch of salt and pepper
Preparation
Rub chopped cauliflower with 1 tbsp olive oil and generously season with half of the spice mix.
Spread seasoned cauliflower on a parchment-lined baking sheet and roast in a preheated oven at 425°F for 20-25 minutes.
While cauliflower is roasting, heat the remaining 1 tbsp olive oil in a large soup pot over medium heat.
Add onion and mushrooms to the pot and cook until softened.
Add potato, garlic, ginger, and the remaining spice mix; cook for 1 minute.
Add tomatoes, veggie broth, and chickpeas; bring to a soft boil.
Cover the pot, reduce heat to low-medium, and simmer for 20 minutes.
Add the roasted cauliflower and coconut milk; continue to cook for 5 minutes.
Finish the soup with a squeeze of lemon juice.
