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Name: Tandoori-Roasted Cauliflower Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 8 cups cauliflower uncooked, bite size florets, divided; 2 sprays Cooking Spray; 2 1/2 teaspoons curry powder divided; 1 teaspoon salt divided; 3/4 teaspoon coconut oil; 2 cups chopped uncooked onions diced; 1 teaspoon garlic minced; 1 teaspoon ginger minced; 1 teaspoon Mustard seed; 1 teaspoon cumin seed; 4 cups fat free chicken broth; 14 oz canned diced tomatoes, drained; 2 cups uncooked string beans cut into bite-size pieces; 1 tablespoon fresh lime juice; 2 tablespoons basil fresh, chopped

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INGREDIENTS

8 cups cauliflower ; uncooked, bite size florets, divided
2 sprays Cooking Spray
2 1/2 teaspoons curry powder ; divided
1 teaspoon salt ; divided
3/4 teaspoon coconut oil
2 cups chopped uncooked onions ; diced
1 teaspoon garlic ; minced
1 teaspoon ginger ; minced
1 teaspoon Mustard seed
1 teaspoon cumin seed
4 cups fat free chicken broth
14 oz canned diced tomatoes, drained
2 cups uncooked string beans ; cut into bite-size pieces
1 tablespoon fresh lime juice
2 tablespoons basil ; fresh, chopped

Servings

INSTRUCTIONS

Preheat oven to 450. Line a baking sheet with parchment paper.

Place 4 cups cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp. curry powder and 1/2 tsp. salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.

While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp. salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp. curry powder (or more to taste); cook, stirring frequently, 1 minute.

Add remaining 4 cups raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.

Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.

Serving size: 1 cup

NOTES

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Tandoori-Roasted Cauliflower Soup

8 cups cauliflower uncooked, bite size florets, divided
2 sprays Cooking Spray
2 1/2 teaspoons curry powder divided
1 teaspoon salt divided
3/4 teaspoon coconut oil
2 cups chopped uncooked onions diced
1 teaspoon garlic minced
1 teaspoon ginger minced
1 teaspoon Mustard seed
1 teaspoon cumin seed
4 cups fat free chicken broth
14 oz canned diced tomatoes, drained
2 cups uncooked string beans cut into bite-size pieces
1 tablespoon fresh lime juice
2 tablespoons basil fresh, chopped

Preheat oven to 450.  Line a baking sheet with parchment paper.

Place 4 cups cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp. curry powder and 1/2 tsp. salt.  Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.

While cauliflower cooks, heat oil in a large soup pot.  Add onion and remaining 1/2 tsp. salt; cook, stirring often, until slightly softened, 5 minutes.  Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp. curry powder (or  more to taste); cook, stirring frequently, 1 minute.

Add remaining 4 cups raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat.  Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.

Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans.  Cook, uncovered, until green beans are tender, 5-7 minutes.  Stir in lime juice and roasted cauliflower; sprinkle with basil.

Serving size: 1 cup

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 8 Servings

Calories: 41
Calories from Fat: 9 (22%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 490.9mg		17 %
Potassium 374.7mg		10 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 3.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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