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Tandoori Roasted Cauliflower Soup

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The combination of crunchy cauliflower and mild Indian spices in this Tandoori Roasted Cauliflower Collagen Soup is mesmerizing. From curry powder to cumin, the various spices you can add to your soup gives it an exotic, earthy taste, as well as plenty of antioxidants to wash out free radicals from the body. Here is an example–just cumin can help prevent cancer and aid in digestion by stimulating the pancreas and intestines. The roasted cauliflower, aside from also providing antioxidants, is an incredible source of vitamin C and anti-inflammatories to strengthen the immune system. And we can’t deny that cauliflower, green beans and tomatoes are a colorful, delicious mix! In addition, by adding just four scoops of collagen, you can get smoother skin, stronger bones and muscles. This mouth-watering dish is a must for cold, lazy nights!

Further Food Commentary:

Collagen is a smart addition to a soup. The collagen will help to thicken the soup for a richer, smoother texture, in addition to providing potential health benefits. I love cauliflower dishes because not only are they full of fiber, but cauliflower is also a surprising source of protein and potassium!

By Katie Bishop
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Tandoori Roasted Cauliflower Soup

Stars ( Reviews)

  • Prep Time:25 minutes
  • Cook Time:30 minutes
  • Servings: 4

Ingredients

8 cups bite-size cauliflower florets (divided)
2 1/2 teaspoons curry powder (divided)
1 teaspoon salt (divided)
1 teaspoon coconut oil
2 cups diced onion
1 teaspoon garlic (minced)
1 teaspoon ginger (minced)
1 teaspoon mustard seed
1 teaspoon cumin
4 cups fat-free chicken broth
1 can tomatoes (diced & drained)
2 cups green beans (cut into bite-size pieces)
4 heaping tablespoons (4 scoops) Further Food Collagen
1 tablespoon fresh lime juice
2 tablespoons fresh basil (chopped)
1 tablespoon Daily Turmeric Tonic

Instructions

  1. Preheat oven to 450 degrees F, and line baking sheet with parchment paper.
  2. Place cauliflower in large bowl an coat with nonstick spray.
  3. Add curry powder and salt to bowl and toss.
  4. Spread cauliflower on prepared pan and roast, stirring once half way through, about 30 minutes.
  5. While cauliflower roasts, heat coconut oil in large soup pot.
  6. Add onion and remaining salt. Cook, stirring often, until slightly softened (about 5 minutes).
  7. Add garlic, ginger, mustard, cumin seeds and remaining curry powder.
  8. Cook, stirring frequently, about 1 minute.
  9. Add remaining cauliflower florets and broth to pot, and increase heat to high to bring to a boil.
  10. Reduce heat to medium-low, simmer (uncovered), until cauliflower is very soft, or about 15-20 minutes.
  11. Using an immersion blender, puree soup in pot.*
  12. Stir in tomatoes and green beans.
  13. Cook, uncovered, until green beans are tender, or about 5-7 minutes.
  14. Stir in lime juice, collagen and roasted cauliflower, and sprinkle with Daily Turmeric Tonic and basil.

*If using countertop blender, puree in batches.

Preheat oven to 450 degrees F, and line baking sheet with parchment paper. Place cauliflower in large bowl an coat with nonstick spray. Add curry powder and salt to bowl and toss. Spread cauliflower on prepared pan and roast, stirring once half way through, about 30 minutes. While cauliflower roasts, heat coconut oil in large soup pot. Add onion and remaining salt. Cook, stirring often, until slightly softened (about 5 minutes). Add garlic, ginger, mustard, cumin seeds and remaining curry powder. Cook, stirring frequently, about 1 minute. Add remaining cauliflower florets and broth to pot, and increase heat to high to bring to a boil. Reduce heat to medium-low, simmer (uncovered), until cauliflower is very soft, or about 15-20 minutes. Using an immersion blender, puree soup in pot.* Stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, or about 5-7 minutes. Stir in lime juice, collagen and roasted cauliflower, and sprinkle with Daily Turmeric Tonic and basil. *If using countertop blender, puree in batches.

Nutrition Information

Per Serving:
Calories: 188; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 1145 mg; Potassium: 720 mg; Carbohydrate: 30 g; Fiber: 9 g; Sugar: 14 g; Protein: 17 g

Nutrition Bonus: Vitamin A: 9%; Iron: 13%; Calcium: 11%; Vitamin C: 211%;

 

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Coffee Lover's Collagen
Further Food Contributor
Helping you eat better, feel better, naturally.

Founder's story:

"My father had just been diagnosed with type 2 diabetes, my mom was
managing her hypothyroid, and my best friend was struggling with painful IBS.
I went online to search for food-based and natural solutions that could help
them heal. But what I found was scattered, disorganized, and left me more confused. I thought, ‘There must be an easier way to discover solutions for various ailments from real experts and from people who had done it themselves. So I decided to build a resource—a platform for food as medicine solutions
for all your health needs. And I decided to take the wisdom from this community to create real food based products that heal.

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2 thoughts on “Tandoori Roasted Cauliflower Soup

  1. Lee

    Agree with previous comment. I was cooking away and realized this. I think by “divided” they mean cut in half. This was very good though. Possibly too much salt?

    Reply
  2. Michelle

    Step 9 states to add remaining cauliflower florets, however there is no measurement provided as to how many as put into the oven in step 4. The ingredient list says (divided) but there is not indication, anywhere that I see, of the specific measurements.

    Reply

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