Tandoori-Roasted Cauliflower Soup

0 Points, Weight Watchers

Prep Time: 0:25 Cook Time: 0:30 Total Time: 0:55 Difficulty: Easy Servings: 8 Source:

Ingredients

8 cup(s) , bite-size florets, divided uncooked cauliflower

2 spray(s) cooking spray

2 1/2 tsp , divided (or more to taste) curry powder

1 tsp , divided table salt

3/4 tsp coconut oil

2 cup(s), chopped , diced uncooked onion(s)

1 tsp minced garlic

1 tsp minced ginger

1 tsp mustard seed

1 tsp cumin seeds

4 cup(s) , or vegetable broth fat free chicken broth

14 oz , drained canned diced tomatoes

2 cup(s) , cut into bite-size pieces uncooked string beans

1 Tbsp fresh lime juice

2 Tbsp , fresh, chopped (optional) basil

Directions

Preheat oven to 450°F. Line a baking sheet with parchment paper

Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.

While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.

Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.

Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.

Nutrition

0 smart points