Okay it’s a New Year and I am thinking a bunch of healthy low cal offerings would be good, right?
So here is the first of a weekly series of Soups.
I love Soup!
Love how you can whip one up with just a few ingredients, can modify if you happen to be missing something and it still turns out fantastic.
Love how they pair so well with a simple salad and warm bread.
And the one pot to clean afterwards doesn’t stink either.
Today a version of Mulligatawny Soup, Why? Because I picked up a cauliflower last week and needed to use it up.
Last month my Veggie Girl loved roasted califlower with cumin and cayenne. Asked me to make it more than a few times.
This month won’t even hear of it!
So I will blog that in a few months when she forgets she doesn’t like it anymore.
- 2 Tbs olive oil
- 1 onion finely chopped
- 2 large garlic cloves, chopped
- 1 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp (or more) cayenne pepper
- 1/2 tsp ground ginger
- 4 carrots, chopped
- 1 large head of califlower, separated in florets
- 2 Granny Smith apples, peeled and cored then choppped
- 1 large sweet potato, chopped
- vegetable broth or water
- 1-14oz can chick peas, drained
- 1-14oz can coconut milk
- Juice of 1 lime
- 1/4 cup toasted almonds
- 1/4 cup finely chopped cilantro
To large stock pot add olive oil warm on high medium heat
Add onion and cook 3-4 minutes
Add spices: curry powder, turmeric, cayenne and ginger. Stir around 30 seconds or so.
Now add all the chopped up vegetables: carrots, califlower, sweet potato and apples. Stir to coat.
Throw in the chick peas.
Pour your liquid (vegetable broth, chicken stock, or water) to just cover vegetables.
Bring to boil then reduce to a very low simmer.
Cook stirring occasionally until all vegetables are tender, about 20-30 minutes.
Working in batches add by ladleful to blender and blend until smooth, return to a clean pot.
Now add the coconut milk and heat through.
Ladle into warm soup bowls (I place in 300 degree oven for 3-4 mins), garnish with toasted almonds and cilantro.