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Curried Cauliflower and Ginger Soup

Name: Curried Cauliflower and Ginger Soup
Total time: 45 min
Yield: 6 servings
Ingredients: 1 head of Cauliflower, cut into florets; 1 medium onion, diced; 4 tbsp fresh ginger, minced; 3 tbsp butter; 3 tbsp garam marsala; ½ tsp cinnamon; 1 tsp cumin; 1/8 tsp dried chili flakes; 1 pinch of cloves; 2 ½ cups low sodium chicken broth; 1 cup milk (I used 1%); Salt and pepper to taste; Batch of Curried Roasted Chickpeas

Curried Cauliflower and Ginger Soup could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.54 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

273 kcal

Calories

13 g

Protein

11 g

Fat

34 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.40 · ~€0.55/serving

Kitchen Tools

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Ninja Foodi Multi-Cooker

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Kochmesser

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Fleischthermometer

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Instructions

1
Melt butter in a medium-sized dutch oven over medium-high heat.
2
Add onions and ginger and saut until the onion is translucent.
3
Pour in the spices and saut until fragrant.
4
Next, place the cauliflower in the pot and add the chicken stock.
5
Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
6
Remove from heat and puree using an immersion blender.
7
Return to heat and add milk and simmer until heated through.
8
Taste and season accordingly with salt and pepper.
9
Serve with crushed roasted chickpeas.