Scraping for a last minute starter or side dish for your Thanks- or Friendsgiving? This delicious and healthy cauliflower soup is super easy to whip up. Got a Vitamix? Even easier. The crispy kale adds the perfect crunchy texture to this creamy vegan soup. Sweet & simple post for a savory simple dish. Happy Thanksgiving! And GO EAGLES! (Had to throw that in there).
Curry roasted cauliflower soup
1 medium head cauliflower, chopped into florets
1 red pepper
1/2 yellow onion,chopped
2 tbsp. olive oil
1 tbsp. curry powder
1 tbsp. cumin powder
1 tsp. turmeric
1 tsp. paprika
salt & pepper (to taste)
3 c. veggie broth
2 tbsp. nutritional yeast flakes (optional)
1 bunch of kale, stems removed, chopped and dried (for chips)
Preheat the oven to 375˚F. In a large bowl, coat cauliflower and onion with curry, cumin, turmeric, paprika, olive oil, salt and pepper. Spread evenly on a baking sheet. Place whole red pepper on sheet next to cauliflower. Roast for 35 minutes, turning cauliflower and pepper 2-3 times throughout. Remove from oven and allow to cool for 5-10 minutes. While the roasted veggies cool, place kale in a single layer on another baking sheet, drizzle with olive oil, salt and pepper & place in oven for 10-12 minutes. Remove stem and seeds from roasted pepper. Add cauliflower, onion and pepper to Vitamix or high speed blender with veggie broth and nutritional yeast. Add extra spices if desired. Blend on high for 1-2 minutes. Pour soup into individual bowls. Remove kale chips from oven and serve atop each individual bowl.