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 Nutritionist 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

  • 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)

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 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 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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One thought on “Tandoori Roasted Cauliflower Soup

  1. 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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