by Jyl Steinback
Easy | Gluten Free | 4 Servings
Cauliflower is filled with lots of nutrients and fiber. A bowl of this soup is a great way to reap those wonderful benefits.
Ingredients
- 4 c cauliflower, chopped
- 29 oz. petite-cut diced tomatoes with roasted garlic and sweet onion, do not drain
- 14 oz. can low sodium vegetable broth
- 1 c onion, chopped
- 1/2 tsp garlic, minced
- 1/8 tsp chili powder
- 2 tsp curry powder
- 1/8 tsp black pepper
Directions
1. Gather all ingredients.
2. Combine cauliflower, undrained tomatoes, broth, onion, and minced garlic in cooker and mix well.
3. Cover and cook on low heat for 7-8 hours or high heat for 3 . to 4 hours.
4. Increase heat to high. Add chili powder, curry powder, and pepper.
5. Cover and cook 30-35 minutes until heated through.
6. Serve soup hot or cold.
Shopping list
Produce
- 1 large cauliflower
- 1 onion
- garlic
Seasonings and Spices
- chili powder
- curry powder
- black pepper
Packaged
- 2 14.5 oz. petite-cut diced tomatoes with roasted garlic and sweet onion
- 14 oz. can low sodium vegetable broth
Nutrition Per Serving 100 calories, 0.5g total fat, 0g sat fat, 350mg sodium, 19g carbohydrates, 5g fiber, 8g sugar, 5g protein
Ingredient Swap: If you would like to make your own vegetable broth, follow the recipe on p. 124.
Tip or fact: Cauliflower is now being used in place of rice. Check out the freezer section or produce department to find a bag and give it a try!