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Creamy Cauliflower Soup (South Asian cuisine inspired) |  Vegetable Day

Makes 2 servings - uses 9 oz of your daily vegetable allowance

Ingredients
  • 1/2 medium head of cauliflower, chopped
  • 1/2 sweet onion, chopped
  • 1 leek (white part), chopped
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 tsp ground fresh ginger
  • a pinch of ground cumin
  • salt & pepper, to taste
  • Bragg's Amino, to taste
  • fresh lime juice, to taste
  • Stevia, to taste
  • few drops of coconut extract
  • PAM or other zero-calorie cooking spray
  • garnish - chopped cilantro and/or chives
Directions
  • spray heavy soup pot with PAM, "sweat" leek for a while, add onion and cook until translucent
  • add spices (curry, turmeric, ginger, cumin) and cook 1 min until fragrant, be careful not to burn
  • add 1/2 of cauliflower, mix with spiced leek/onion
  • add water (approx. 3-4 cups) and simmer for 15 min
  • add the rest of cauliflower but preserve a few florets for crunchy garnish
  • simmer for 30-40 min
  • mince preserved cauliflower florets into "rice" size pieces and either bake or cook in a pan with PAM until lightly browned and crunchy
  • add salt, pepper, Bragg's Amino, Stevia, coconut extract to taste and adjust seasoning
  • transfer to a blender or blend with a manual blender until creamy
  • transfer back to the pot and simmer for 3 min
  • add lime juice, baked or fried cauliflower garnish and greens garnish
  • enjoy!
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