Indian Spice Cauliflower Soup
A savory soup that is as healthy as it is good. Perfect for a crisp fall night.
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Servings: 4 -6
Calories:
Ingredients
- 1 tablespoon avocado oil
- 1 red onion – sliced
- 1 teaspoon fresh turmeric – minced
- 1 cup carrots – cut into coins
- 1 head of cauliflower stem removed – chopped
- 1 to mato – diced
- 1 – 15 ounce can of chickpeas – rinsed well
- 2 cloves of garlic – minced
- 2 - 15 ounce cans of light coconut milk
- 1 cup of water
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon curry
- ½ teaspoon coriander
- ½ teaspoon white pepper
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons sea salt
Instructions
- teaspoons sea salt
- Heat the oil in a large stock pot on medium high heat. When the oil is hot add the onions and carrots and cook until they begin to brown. Add the fresh turmeric and cauliflower and cook for two minutes. Add the garlic and cook for one minute. Add the coconut milk, water, and tomato, stir well. Add the spices and stir to blend. Bring the soup to a boil then reduce heat to simmer. Add the chickpeas, stir to combine, and cook for 45 minutes or until the carrots and cauliflower can be easily pierced with a fork.
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