My 6 week vegan experiment is over and I have to say that it was a big success. It put everything into perspective for me. I now know that if I want to feel like a normal human being this is how I will be eating from now on. During those 6 weeks all of my health problems just disappeared, the most notable one being the abdominal pain. So to celebrate here is a soup recipe made with one of my favorite veggies. This roasted cauliflower soup with curry is vegan, healthy, full of flavour, creamy and totally irresistible. Enjoy
1 large head cauliflower, chopped into florets
1/2 cup onion, chopped
2 tbsp vegetable broth (Used 1/8 tsp Vegetable Broth Powder with 2 tbsp water)
Misto Brushed Aluminum Olive Oil Sprayer with 1/2 water and 1/2 olive oil
1 1/2 teaspoons curry powder
1/4 tsp sea salt
3 cups vegetable broth (Used 3 tsp Vegetable Broth Powder with 3 cups water)
Preheat oven to 425 degrees F.
Line a roasting pan with aluminum foil and lightly spray with a mixture of 1/2 olive oil and 1/2 water. Spread the cauliflower and onion on the prepared pan. Drizzle with 2 tbsp vegetable broth, and sprinkle with curry powder and salt. Roast for 25 – 30 minutes or until the cauliflower is tender and lightly browned.
Add the 3 cups vegetable broth and 3 cups of your roasted vegetables to a blender and blend until smooth. Pour the pureed soup from the blender into a large pot, and add the remaining roasted vegetables. Heat the soup on medium high, stirring constantly until it just starts to boil. Remove from the heat and serve immediately. Serves 4
Adapted from veggieconverter.com