Curried Cauliflower Soup
with ginger & chickpeas
-1 quart reduced sodium broth (vegetable or chicken)
-1 cup cooked chickpeas (or one can drained & rinsed)
-1 1/2 cups sliced tomatoes or grape tomatoes
-1 head cauliflower (separated into florets)
-2 yellow onions (to sauté in 1 tbsp olive or canola oil)
-1 tbsp fresh grated ginger
-2-3 tbsp curry powder (to taste)
-1 tsp lemon juice (or juice or 1/2 fresh lemon)
-1 tsp black pepper
-salt to taste (do not add until serving)
Tip: Store some leftovers in the fridge & some in the freezer for future easy, healthy meals!
1) Peel, chop, and sauté onions in a large pan with 1 tbsp olive (or canola) oil. Stir frequently. When onion slices begin to brown, add 1/4 cup broth and reduce heat.
2) Rinse and separate cauliflower head into florets. Add florets to skillet with onions and add broth to moisten as needed. Stir frequently and allow florets to soften.
3) In a large pot on the stove top, bring remaining broth to medium heat and pour in contents from the skillet (onions & cauliflower). Add all remaining ingredients (except salt) and blend using an immersion blender.
If you don’t have an immersion blender, you can pour contents into a regular blender and carefully transfer back to your pot. Do not put hot contents in a regular blender–instead blend ingredients with broth before transferring to your large pot and heating.
You want to blend until the florets are smooth but so that the soup still has some texture to it (it doesn’t need to be puréed).
4) Serve hot & enjoy! Add a light sprinkle of salt on top of poured soup when it is ready to serve.