By Vishal Patel, Chief Nutritionist
Here's another one of my favorite tasty, vegan soups that you can whip up over the weekend and enjoy all week! Best part? You can have it as a side dish, or add some rice noodles or sushi rice as the base for a more complete meal.
- 1 can low-fat coconut milk
- 1 quart low-sodium vegetable broth
- 1 medium onion (diced)
- 1 cup carrots (diced)
- ¾ cup celery (diced)
- 1 cup red bell pepper (diced)
- 1 cup peas (frozen okay)
- 2-3 cups cauliflower
- ½ tbsp. garlic (minced)
- 1 tbsp. ginger (minced)
- 2 tbsp. olive oil
- 1-2 tbsp. curry powder (to taste)
- 2-3 curry leaves
- ½ tsp hinge powder (optional)
- ½ tsp turmeric powder (optional)
- ½ tsp red chili powder (optional)
- Salt and pepper to taste
- Wash and dry produce.
- Dice or chop vegetables.
- In a large pot, add half of the olive oil and toss in curry leaves and hinge powder.
- Once aroma from curry leaves are released, add diced onion and sauté for 3-5 minutes.
- Add carrots, celery, and red bell pepper and sauté for an additional 5-7 minutes.
- Add minced garlic and ginger. Stir to prevent garlic and ginger from burning.
- Add seasoning (curry powder, turmeric, red chilli powder, salt and pepper), and sauté until a paste begins to form.
- Add coconut milk and broth. Stir.
- Turn the heat up. When the broth begins to boil, turn down heat and simmer for 1-2 hours, stirring occasionally.
- After the broth has simmered for at least one hour, use an immersion blender to blend until broth thickens up (a few minutes). Simmer for an additional hour.
- Add peas to pot.
- Pre-heat oven to 425 F.
- Roast cauliflower: In a baking sheet, spread cauliflower tossed with remaining olive oil, salt and pepper into over, and roast for about 10 minutes. After about 10 minutes, broil for a light char.
Once the cauliflower is done roasting, you are ready to serve. Add rice noodles or sushi rice to base (if desired), then ladle in soup and top with roasted cauliflower!
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