TIS THE SEASON! Roasted Cauliflower & Curry Soup by @thevegansara 💛 Follow @theveganstips for Daily vegan recipes 🌱
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What you need: 1 large cauliflower chopped into florets (2 lbs), 3 tbl coconut oil, 1 onion diced, 1 leek diced – using white/light greens parts , 3 tbl tomato paste, 2 cloves of garlic minced , 1 inch peeled & ginger grated, 1 tbl curry powder, 2 tsp cumin, 1/2 tsp turmeric, 6 cups veggie broth, 1 cup cooked yellow split peas (sub golden/red lentils), 1 bay leaf,juice of 1/2 lemon, 1 tsp Garam Masala Toppings: reserved roasted cauliflower, fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional.
What you do:
1️⃣ In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized
2️⃣ In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min
3️⃣Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices
4️⃣Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min
5️⃣ Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!