Ingredients
- ♡ 1 Onion – Chopped
- ♡ 2 Tablespoons Butter And 1 Tablespoon Of Extra Virgin Olive Oil
- ♡ Curry Mix: 2 Teaspoons (Garam Masala, Cumin ), 1 Teaspoon (Turmeric, Mustard, Coriander)
- ♡ 1 Glove Garlic - Crushed
- ♡ 1 Small Cauliflower, Cut Into Florets
- ♡ 4 Cups (1 Litre) Vegetable Stock
- ♡ 2 Cans Chickpeas, Rinsed And Drained
- ♡ ½ Cup Coconut Milk
- ♡ ¼ Cup Chopped Fresh Coriander - Chopped
- ♡ Salt And Pepper To Taste And Lime Wedges To Serve
Instructions
- ♥ In a large saucepan, brown the onion the butter and EVOO mix. Add the spice mix and garlic cook for 1 minute while stirring or until aromatic.
- ♥ Add the Cauliflower and stir fry for 2- 3 minutes. Add stock and chickpeas and bring to boil. Season with salt and pepper. Cover and simmer for 15 - 20 minutes or until the cauliflower starts to breakdown.
- ♥ Reserve ½ cup of the chickpeas and add the rest to the pot with the coconut milk. Bring to boil and simmer for 5 minutes or until the vegetables are tender.
- ♥ Add fresh coriander and using a stick blender process the soup to your taste.
- ♥ Add the reserved chickpeas, season to taste, and heat through. Serve hot with lime wedges.
- ♥ Enjoy.
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