White Bean + Cauliflower Curry Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Description
Your house will smell like heaven as this soup simmers on your stove, enticing you into the kitchen for a deeper smell of the heady spices. The preparation of the recipe is very speedy, but don’t rush the cooking time because the longer it simmers, the more the flavors will blend. This soup makes the perfect work lunch or a simple dinner on a cold winter’s night. Enjoy it with a green salad or some roasted vegetables for a satisfying meal.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
- 1/2 white onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons peeled, minced, fresh ginger
- 1/2 head cauliflower, coarsely chopped
- 1/2 (14-ounce) can navy beans, drained and rinsed
- 1/2 (14-ounce) can coconut milk
- 2 cups low-sodium vegetable stock
- 1/2 tablespoon curry powder
- 1/4 teaspoon ground coriander
- 1/2 teaspoon chili powder
Instructions
1. In a large stockpot, combine the onion, garlic, ginger, cauliflower, beans, coconut milk, stock, curry, coriander, and chili powder.
2. Bring to a boil. Cover the pot, reduce the heat to low, and let simmer for 25 minutes, or until the cauliflower is soft and cooked through.
3. Purée with an immersion blender until you reach a smooth consistency, then serve.
Notes
Serving Tip
This soup is delightful but can be enhanced with a few garnishes like a squeeze of lime juice, minced fresh cilantro, or some sea salt and freshly ground black pepper to taste.
Storage Tip
This soup freezes well!
Nutrition
- Serving Size: 4
