Roasted Cauliflower & Curry Soup Recipe (Low Calorie, Fat Free)
A heart and warming soup with aromatic spices. Perfect for a chilly Winter's day!
Equipment
- Enough hot water to cover all ingredients
- Large non-stick saucepan
- Baking tray Wooden spoon
- Chopping knife
- Chopping board
- Kettle for hot water
Ingredients
- 4 medium potatoes washed or scrubbed with skins on.
- 3 carrots thinly sliced
- 2 onions thinly sliced
- 4 sticks celery thinly sliced
- 2 cans chickpeas
- ½ head cabbage chunkily sliced
- 1 large red pepper thinly sliced
- 1 head cauliflower cut into bite-size florets
- 5 cloves garlic crushed
- 2 heaped tbsp general curry powder mix or to taste
- 1 tbsp turmeric powder
- 1 tsp ginger powder
- 1 heaped tsp coconut or brown sugar
- 1 can crushed tomatoes
- 1 tbsp vegetable stock powder or 2 stock cubes
- Enough hot water to cover all ingredients
Instructions
- Firstly, get your roasted cauliflower ready by cutting into bite-size florets. Pre-heat your oven to 190C (375F) or air-fryer on a medium-high heat. Lay your florets flat on a baking tray covered in parchment paper to prevent sticking. There's no need to add oil in this process. Bake for around 15-20 minutes until golden (or starting to catch slightly with a charred effect).
- For the next part, you may wish to prep all your veggies before you begin if you're not a fast chopper. If you're used to cooking then you'll probably be able to both cook down your onions and prep your other veggies at the same time.
- Now, prep your soup. Skin and slice your onions finely. Heat a large, non-stick saucepan on medium-high heat and add your onions dry. Be sure to have a kettle of hot water ready at this point for the caramelisation process. Let your onions cook down a bit and stir frequently. Don't worry if they burn slightly, just allow their natural juices to be released. Add splashes of hot water at a time to help the onions caramelise. Add your crushed garlic at this point and allow it to caramelise with your onions.
- Meanwhile, wash and halve your potatoes with skins on. Cut into 1/4 inch slices (not lengthways, but the other way) and add to the pan with your onion and garlic. Saute the whole lot for about 5 minutes, adding more splashes of water to prevent sticking.
- Prep your other veggies. Peel and thinly slice carrots, red peppers and celery and add to your pan along with your green peas, curry powder, turmeric, ginger, stock, tomatoes and water. Stir well. Bring the whole thing to a simmer and cover for about 10 minutes.
- Cut your cabbage into quarters and then into thick slices. Add to the pan. Stir and add more water to just cover everything. Bring back to the boil and simmer again, covered.
- After another 10-15 minutes (stirring once or twice in that time), check your potatoes for softness and amend your spices to taste if need be. You may wish to add some cayenne pepper if you like a hot curry. Once your potatoes are cooked fully your curry soup is ready to serve.
Video
Notes
Keeps for up to 3 days in the refrigerator or frozen for 6 weeks.