Description

Curried Cauliflower Tomato Soup

This Curried Cauliflower Tomato Soup is perfect for warming you up from the inside out! Packed with comforting spices, creamy coconut milk, and plenty of veggies, this soup is not only vegan and gluten-free but also full of flavor. Whether you’re a fan of Indian-inspired dishes or just looking for a healthy way to add some spice to your weeknight meals, this recipe is sure to become a new favorite.

1 medium (2 lb) cauliflower head, cut into florets
1/8 tsp ground turmeric
1/4 tsp nutmeg
1 tbsp curry powder
1/2 tsp salt
3 tbsp olive oil
1 medium onion, finely minced
1 medium carrot, chopped
2 cloves garlic, sliced
3 medium potatoes, diced
2 1/2 cups cauliflower rice
5 cups vegetable broth
3/4 cup crushed tomatoes
1 tsp salt
1/4 tsp pepper
3/4 cup light coconut milk
1 cup spinach

Directions:
1. Preheat oven to 400°F. Toss cauliflower with turmeric, nutmeg, curry, salt, and oil. Bake for 20 mins and pulse to rice.
2. Heat oil in a pot, add onion, carrot, and salt. Sauté 7 mins.
3. Add garlic, potatoes, cauliflower rice, tomatoes, broth, salt, pepper. Cook 10 mins.
4. Add coconut milk, cook 5 mins. Stir in spinach.

Prep Time: 15 mins
Kcal: 331 per serving