For a comforting dish, minus the calories, try this curry cauliflower soup. It's low in calories and full of bold flavors; the best part is that the entire recipe is made from raw ingredients, and the sunflower seeds provide a nice crunch.
Learn how to make this creamy soup after the break!
- 1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almond milk
3 teaspoons mild curry powder, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets
- Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
- Meanwhile, heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower and remaining curry powder and almond milk, cover, and simmer until cauliflower is very tender, about 40 minutes.
- Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully puree in a blender until smooth. Transfer to bowls, garnish with sunflower seeds, and serve.
Makes 4 servings.
- Main Dishes, Soup