Curried Cauliflower and Ginger Soup
1 head of Cauliflower, cut into florets
1 medium-sized onion, diced
4 tbsp fresh ginger, minced
3 tbsp butter
3 tbsp garam marsala
½ tsp cinnamon
1 tsp cumin
1/8 tsp dried chili flakes
1 pinch of cloves
2 ½ cups low sodium chicken broth
1 cup milk (I used 1%)
Salt and pepper to taste
Batch of Curried Roasted Chickpeas
Melt butter in a medium-sized dutch oven over medium-high heat.
Add onions and ginger and sauté until the onion is translucent.
Pour in the spices and sauté until fragrant.
Next, place the cauliflower in the pot and add the chicken stock.
Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
Remove from heat and puree using an immersion blender.
Return to heat and add milk and simmer until heated through.
Taste and season accordingly with salt and pepper.
Serve with crushed roasted chickpeas.