Tasty Tuesday Recipe!

Curried Cauliflower Soup
 
Ingredients
  • 1 large head of cauliflower cut into small floret pieces
  • 1 large red pepper chopped into small pieces
  • 3 Tbsp. good quality extra virgin olive oil or melted cold pressed coconut oil
  • Himalayan salt
  • Fresh ground black pepper
  • 3 sprigs fresh rosemary
  • ½ medium onion diced
  • 2 large carrots chopped into small pieces
  • 3 stalks of celery chopped into small pieces
  • 3-4 inch piece of fresh ginger grated
  • 2 garlic cloves minced
  • 1 Tbsp. curry powder
  • ½ tsp. oregano
  • ½ tsp. ground coriander
  • ½ tsp. cumin
  • Zest of one lime
  • 1 tsp. Himalayan salt
  • 1 tsp. fresh ground black pepper
  • ½ cup white wine
  • 5 cups vegetable stock
  • ½ can coconut milk
  • Juice of half a fresh lime
  • Optional Toppings:
  • Fresh basil
  • Fresh cilantro
  • Diced green onions
  • Hemp seeds
Instructions
  1. Preheat oven to 400 degrees. Place a piece of parchment paper onto a baking sheet pan. Add the cauliflower and peppers to a medium-large size bowl. Toss with 1½ Tbsp. of the oil along with salt pepper and fresh rosemary (leaves only, removed from stalks). Spread evenly onto the sheet pan and bake until the vegetables are tender (about 25 minutes).
  2. While the vegetables are cooking in the oven, place a large Dutch oven/pot on the stove on medium heat. Add the remaining oil to the pot. Once the oil is heated, add the onion and a touch of salt. Allow to cook for about 3-4 minutes until the onion becomes translucent. Add the carrots, celery, salt and pepper. Sauté for about 10 minutes, until the vegetables begin to brown.
  3. Add the garlic, ginger, spices and lime zest. Stir to coat the vegetables and cook for 1-2 minutes. Raise the heat to medium high. Pour in the white wine and continuously stir. Allow the wine to condense until it has almost fully evaporated. Add ½ the broth and allow it to reduce by about ½ (about 7-10 minutes). Stir frequently.
  4. Add the coconut milk, remaining broth and roasted cauliflower and peppers. Stir to combine. Simmer for 5-10 minutes. Remove from heat and add the fresh lime juice. Allow to cool for about 10 minutes. Place in a heavy duty blender, such as a Vitamix. Blend all the ingredients until a smooth texture is reached. Taste to see if you need to add salt and pepper. Ladle into a soup bowl and top with any of the optional ingredients. Enjoy!

 

 

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