77 lines
2.1 KiB
Markdown
77 lines
2.1 KiB
Markdown
# Roasted Cauliflower & Potato Soup
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Prep time: 30 minutes
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Cook time: 40 minutes
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Yields: 8-10 servings
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* 1/4 cup [Mild Curry Spice](/jpm/Recipes/src/branch/master/Spice%40Mixes%40and%40Rubs/Mild%40Curry%40Spice.md)
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* 1 small head cauliflower, chopped
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* 2 tablespoons olive oil
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* 1 large onion
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* 1 cup carrots, diced
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* 1/4 cup garlic, diced
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* 1 1/2 teaspoon ginger, diced
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* 1+ red chile, minced, reserve slices for garnish
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* 1 x 14oz can tomato sauce
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* 4 cups vegetable broth
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* 3 cups russet potatoes, peeled and diced
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* 3 cups sweet potatoes, peeled and diced
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* 2 teaspoons lime zest
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* 2 tablespoons lime juice
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* 1 x 14oz can coconut milk
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* Chopped fresh cilantro
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1. Preheat
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450 degrees F.
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2. Prepare cauliflower
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Toss chopped cauliflower in 1 tablespoon of oil in a large bowl. Spinkle with 1 tablespoon of spice and toss again. Spread on a baking sheet and roast until browned (15 to 20 minutes).
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3. Sautee veg
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Heat the remaining oil in a large pot over medium head. Add onion and carrots. Stir until browned (3 to 4 minutes). Reduce to medium and cook for another 3 to 4 minutes. Add ginger, chile, and remaining spice. Cook for 1 more minute.
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4. Boil soup
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Stir in tomato sauce and simmer for 1 minute to deglaze pot. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover. Bring to boil over high heat. Reduce to medium to maintain a gentle simmer. Cook partially covered until vegetables are soft (30 to 40 minutes). Stir occasionally.
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5. Combine all ingredients
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Stir in coconut milk and roasted cauliflower. Return to a simmer.
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6. Serve
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Serve 1 1/2 cups per bowl. Garnish with cilantro and chile slices.
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## Nutrition information
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Per Serving:
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* 272 calories
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* protein 5.3g
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* carbohydrates 33.4g
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* dietary fiber 7.2g
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* sugars 8.3g
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* fat 14.8g
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* saturated fat 10.1g
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* vitamin a 1900iu
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* vitamin c 52.2mg
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* folate 73.8mcg
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* calcium 86.3mg
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* iron 3.6mg
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* magnesium 69.4mg
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* potassium 910.5mg
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* sodium 509.4mg
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Exchanges:
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* 3 fat
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* 2 vegetables
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* 1 starch
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