Curried Cauliflower Soup

Simple, delicious and unknowingly protein packed, this is one of my favorite soups to make on a rainy day!



INGREDIENTS

  • 1.5 cups dried white beans OR 1 can cannellini beans

  • 1 cauliflower, cut into small florets

  • 1 tbsp. olive oil

  • 1 white or yellow onion, peeled and chopped

  • 1 leak, dark greens removed and then sliced into rounds

  • 1 clove garlic

  • 2 tbsp. curry powder

  • 1 bay leaf

  • Salt & pepper, to taste

  • 8 cups water + 2 tbsp. soup mix OR 4 cups water + 4 cups low-sodium vegetable broth


DIRECTIONS


*If using dried white beans, place in bowl and cover with water. Let soak for at least 10 hours or overnight.

  1. Heat olive oil in a pot over medium-high and onion and leek. Saute for 3-5 min and add cauliflower, stirring every few minutes for 10 minutes. Add garlic, curry powder, bay leaf, salt & pepper. Saute for another 2 minutes.

  2. Drain the water from the beans and mix beans into pot. Top with water/broth, cover, bring to a boil and then slightly open the top and reduce heat to simmer.

  3. Cook for 1-1.5 hours stirring every 30 minutes. Remove the bay leaf and puree soup using a hand blender.

*If using a regular blender, fill blender 1/2 way and blend before adding the next batch. Do not fill blender all the way!


Enjoy!


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