Roasted Cauliflower & Yam Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cauliflower, chopped into bite size pieces2 large yams, (approx 4 cups) cubed Olive Oil, 2 tbsp for drizzlingOnions, raw, 1 cup, chopped Garlic, 2 clove, mincedCurry powder, 1 tsp Basil, 1 tspSalt & Pepper, to taste Campbell's low sodium chicken broth, 4 cupWater, tap, 3 cup
Preheat oven to 400 degrees.
Chop cauliflower into bite size pieces. Drizzle with 1 tbsp olive oil and toss to coat cauliflower. Place cauliflower onto ungreased cookie sheet and place in oven. Roast until cauliflower becomes golden brown, approx 20 minutes.
Meanwihle, in a large stock pot, heat 1 tbsp olive oil. Add onions and garlic, and saute until translucent. Add 4 cups yams, 4 cups chicken stock and 3 cups water and bring to a boil. Reduce heat and simmer until yams are fork tender. Add in curry powder, basil, salt and pepper.
Remove pot from heat and let cool. If you have an immersion blender, blend soup until smooth. If you are using a blender, add soup to blender in small batches and blend until smooth. Continue until all soup has been pureed.
Remove cauliflower from oven and add to soup.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAVOS13.
Chop cauliflower into bite size pieces. Drizzle with 1 tbsp olive oil and toss to coat cauliflower. Place cauliflower onto ungreased cookie sheet and place in oven. Roast until cauliflower becomes golden brown, approx 20 minutes.
Meanwihle, in a large stock pot, heat 1 tbsp olive oil. Add onions and garlic, and saute until translucent. Add 4 cups yams, 4 cups chicken stock and 3 cups water and bring to a boil. Reduce heat and simmer until yams are fork tender. Add in curry powder, basil, salt and pepper.
Remove pot from heat and let cool. If you have an immersion blender, blend soup until smooth. If you are using a blender, add soup to blender in small batches and blend until smooth. Continue until all soup has been pureed.
Remove cauliflower from oven and add to soup.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAVOS13.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 438.4 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 5.9 g
- Protein: 4.8 g
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