Indian Spiced Roasted Cauliflower Soup

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It’s going to be a great weekend!! I can already tell can’t you? The trumpet sound coming from the song Safe and Sound by Capital Cities is making it hard for me to stay in my chair long enough to type this sentence out! I just want to dance! Besides me is a glass of Johnny Walker Blue Label it doesn’t get any better than that! Did you know if you serve this drink in a proper scotch glass you will see a blue hue to it? Amazing. Now we all know that I was out-of-town on a culinary adventure last week soooo, this soup is perfect for the traveler who has had a great time doing nothing but eating for a week. My body says a big “Thank You” for this soup. Its full of fiber, and nutrients that a growing girl needs πŸ˜‰

Well now that I’m a bit more settled down and can focus, I will tell you

What You Will Need:

2 Large Heads of Cauliflower, broken into florets

1 Onion, Minced

4 Cloves Garlic, minced

2 Russet Potato, peeled, and diced

8 Cups Vegetable Stock (Home made if you can)

1 Tbsp Cumin, ground

1 Tbsp Brown Mustard Seed

1 Tbsp Tumeric

1 Tbsp Curry Powder

2 tsp Coriander, ground

1/2 Inch of Fresh Ginger, minced

2 Limes, juiced

Fresh Cilantro, chopped

Cayenne Pepper to taste

Salt and Pepper to taste

Optional:

Greek Yogurt

Now that we are back from the store, prep your Mis en Place πŸ™‚Β Β  (still love saying that)

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Pre heat your oven to 430. On a cookie sheet, spread out the cauliflower florets, and sprinkle with salt and pepper.

Roast for about 30 minutes.

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In a large pot on the stove set to medium high heat, add in the ginger, garlic, mustard seeds, cumin, coriander, turmeric, and curry powder.

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Next add in the potatoes, and onion. Stir until the ingredients are coated with the yummy spices.

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Add the vegetable stock and bring to a boil then, lower to a simmer for 30 minutes or until potatoes are soft.

Once the potatoes are soft add in the roasted cauliflower and simmer for 10 more minutes.

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Pour the soup into a blender and blend until smooth.

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Pour the smooth soup back into the soup pot, and add in the juice of 2 limes, cayenne pepper, salt and pepper.

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Mix well and let your body say “Thank you” to you too πŸ˜‰

Makes 8 Servings:

114 cals,0 G fat, 21.2 G carbs, 8 G fiber, 4.2 G pro, 5.8 G sugar.

EXTRA: I like to add 6 oz of plain non fat Greek Yogurt to add more protein into my diet.

214 cals, 0 G fat, 28.2 G carbs, 8 G fiber, 22.2 G protein, 12.8 G sugar.

****If the soup is to thick for your liking, add in more vegetable stock.

Cheers to another Waistline Friendly Meal!!

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