healthy thoughts - healthy food - healthy you

Roasted Red Pepper Curry Soup with Spinach and Chrispy Cauliflower Florets

Roasted Red Pepper Curry Soup with Spinach and Chrispy Cauliflower Florets

When fall is around, my mind starts clicking and all I can think of is comforting, warm soups and stews. Since Curries are one of our all-time favorites because all of us just love it so much, I thought of making a soup out it.

And after I created this soup, I felt something was missing. A soup without anything crunchy was too boring for me. Yes, that is when those crispy cauliflowr florets find their way to my curry soup and I cannot even tell you, how good this combo is.

Those Chrispy Cauliflower Florets

We eat them as a snack, in soups, curries and with pretty much everything. I used to hate cauliflower as a kid, when it was overcooked and really soft but now  I am a huge fan of oven baked cauliflower.

 

Roasted Red Pepper Curry Soup with Spinach and Chrispy Cauliflower Florets

7. October 2016
: 3-4

By:

Ingredients
  • 2 cans coconut milk
  • 3 red bell pepper
  • 150g baby spinach
  • 150ml vegetable stock
  • 100ml tomato puree
  • 1 tsp red curry powder or paste
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp ground ginger or freshly grated ginger
  • 3Tbs olive oil
  • salt and pepper for taste
  • Chrispy Caulifloer Florets
  • 1 head of one cauliflower
  • 1 Tbs paprika
  • 2 Tbsp nutritional yeast
  • 2Tbs olive oil
  • 1 tsp sea salt
Directions
  • Step 1 Preheat oven to 180C. Wash and cut red bell pepper into halves and remove steam and seeds. Brush them with 2Tbs olive oil, put them into a baking dish and bake. After 15 minutes flip them over. Now give it another 15-20 minutes until the bell pepper is soft and the edges are brown
  • Step 2 Put the bell peppers, the coconut milk and tomato puree into the blender and blend until smooth for about 2 minutes
  • Step 3 Heat up 1 Tbs olive oil in a medium pot and add spices and spinach. After 1-2 minutes pour the vegetable stock and red bell pepper-coconut-tomato mix to the pot. Stir well while on high heat and after 10 minutes reduce heat and let simmer for another 20 minutes
  • Step 4 Take off heat and let cool for 15 minutes. Then add crispy cauliflower flortes to it
  • Step 5 Chrispy Caulifloer Florets
  • Step 6 Preheat oven to 200 C
  • Step 7 In a bowl or zip bag add spices and oil. Now add florets and mix well until all florets are fully covered
  • Step 8 Line baking tray with parchment paper and put florets onto it. Try to seperate all so they have enough space to not stick together
  • Step 9 Bake for 25 minutes and enjoy with roasted red pepper curry soup


1 thought on “Roasted Red Pepper Curry Soup with Spinach and Chrispy Cauliflower Florets”

Leave a Reply