Wednesday, January 29, 2014

Curried Cauliflower Soup

22 days down 8 days to go! My kickboxing challenge is going really well. The only few times have that have been tough is when we go out with our friends. Everyone is drinking, but me. Not even one. Other than that, the clean eating has been great. I will be able to update you all on what my final stats were, but I am hoping to lose some fat and gain some muscle!That leads me to this amazing recipe! Cauliflower is so amazing to help you eat something delicious, but still be eating healthy!It is high in fiber, vitamin C and potassium.

I like this recipe because it has so much flavor! Curry powder,tumeric and coconut milk give this soup so many yummy flavors. Did I also mention how easy it is to make? Yup. I LOVE one pot wonders because I hate doing dishes. So only having to clean one pot makes me happy. If you have an immersion blender you will want to whip it out for this recipe. Transferring the soup to a blender to smooth out seems like a pain to me. The immersion blender pureed the soup so quickly and efficiently. Immersion blenders are fairly cheap too. They range anywhere from $20-$40. They make blending soups so easy! Even if you don't have one, just use a blender. Don't blame me when you wash two things instead of one.

Top with chopped cashews, peanuts or cilantro!

The serving size for this recipe is huge so enjoy it!One serving is only 290 calories! Score. You can top this salad with some crushed cashews,peanuts and/or cilantro. You can even dip some pita chips or naan to soak up the flavor!If you like bold flavors while eating healthy then this soup is for you!

Curried Cauliflower Soup

Serves 2

Recipe from the Picky Eater via Self

2 teaspoons extra-virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 can (14 ounces) light coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon evaporated cane sugar
1/4 teaspoon ground cinnamon
Salt to taste
1/4 cup chopped fresh cilantro, for garnish
1/4 cup chopped toasted cashews, for garnish

1. In a large pot, heat olive oil over low heat. Add onion and saute until golden. Add cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover and bring to a boil. Reduce the heat and simmer until cauliflower is tender, about 10 minutes.
2. Blend soup with an immersion blender until the desired consistency is reached. (If using a standing blender, allow soup to cool for 20 minutes, then add to blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until soup is smooth. Return to the pot and reheat if serving hot.)
3. Ladle into bowls and garnish with cashews and cilantro.

Nutrition score per serving: 290 calories, 15g fat, 35g carbs, 10g protein

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