White Bean and Cauliflower Curry Soup
Your house will smell like heaven as the heady spices in this soup simmer on your stove. Don’t rush the cooking time, because the longer it simmers, the more the flavors blend. Enjoy this soup as a work lunch, a simple dinner on a cold winter’s night, or with a green salad or some roasted vegetables for a heartier meal.
Ingredients
- 1/4 white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, peeled and minced
- 1/4 head cauliflower, coarsely chopped
- 1/2 cup navy beans, canned, drained and rinsed
- 1 cup low-sodium vegetable broth
- 1/4 cup full-fat coconut milk
- 1 tsp curry powder
- 1/2 tsp coriander
- 1/2 tsp chili powder
Instructions
- In a large stockpot, combine the onion, garlic, ginger, cauliflower, beans, broth, coconut milk, curry powder, coriander, and chili powder.
- 2Bring the soup to a boil. Cover the pot, reduce the heat to low, and simmer for 25 minutes, or until the cauliflower is soft and cooked through.
- Puree with an immersion blender or blend in batches in the blender, until you reach a smooth consistency.
Notes
STORAGE: Divide the soup among 2 (2-cup) glass storage containers. Refrigerate up to 4 days or freeze up to 3 months. To reheat, thaw in the refrigerator overnight. Remove the lid from the container. In the microwave, cover with a paper towel and heat for about 2 minutes. On the stovetop, transfer the soup to a small saucepan and heat over medium-high heat for about 5 minutes.
VARIATION TIP: If desired, garnish with a squeeze of lime juice and minced fresh cilantro. Alternatively, this can be chilled and served as a spread on crackers.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 6gUnsaturated Fat: 0.8gSodium: 35mgCarbohydrates: 21gFiber: 8gSugar: 3gProtein: 7g
