Thursday, April 19, 2012

SWAP! Hot Love Soup's Cauliflower and Chickpea Curry Soup

Vegan & Oil Free! 

Note from Katie, Founder and Soup-maker of Hot Love Soup:

"This soup is one of my all-time favorites. It is always a hit. I love making it because I just know that everyone is going to love it, which inspires me to me put even more good juju and love into making the soup! Love really is an ingredient in soup-making. Without it, it just doesn't taste and feel as good. Believe it!"

  • 2 medium Onions chopped
  • 2 inch piece of Ginger, peeled and finely chopped,
  • (or 1/2 tsp powdered ginger)
  • 4 cloves of Garlic chopped
  • 3 rounded teaspoons of Curry Powder (to taste)
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 5 c. fresh chickpeas (2 cups dried, rinsed and soaked overnight, cooked separately), or instead use 2 (15 oz.) cans of chickpeas drained and rinsed
  • 1 Large head of cauliflower 
  • 1 28 oz can of diced Tomatoes
  • 8 cups of vegetable broth (make your's fun!)
  • Himalayan sea salt and black pepper to taste
  • 1 cup of lite coconut milk 
  • Lots and lots of LOVE and intention!
  1. Saut√© the chopped onion in a splash of water for 5 to 7 minutes until golden. (You will need to add additional water as the onions cook.) 
  2. Stir in Curry Powder, garlic and other spices and cook for another 2 minutes. (You may need another splash of water.)
  3. Add Tomatoes and simmer for 5 minutes.
  4. Add Broth, chickpeas and cauliflower.
  5. Simmer until cauliflower is tender.
  6. Add coconut milk.
  7. taste and add salt and pepper if needed
Serve with a large slice of your favorite bread.

Thanks Katie! 
Don't feel like making your own soup? 
Check out Hot Love Soup specializing in Phase 1 compliant soups delivered right to your door! 

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