Curried Cauliflower and Ginger Soup

Ingredients

• •1 head cauliflower
• •1 medium onion
• •4 tbsp ginger
• •3 tbsp butter
• •3 tbsp garam marsala
• •½ tsp cinnamon
• •1 tsp cumin
• •⅛ tsp chili flakes
• •1 pinch cloves
• •2½ cups chicken broth
• •1 cup milk
• •salt and pepper
• •1 batch of curried roasted chickpeas

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Method

From foodista.com — read the original

1. 1Melt butter in a medium-sized dutch oven over medium-high heat.
2. 2Add onions and ginger and saut until the onion is translucent.
3. 3Pour in the spices and saut until fragrant.
4. 4Next, place the cauliflower in the pot and add the chicken stock.
5. 5Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
6. 6Remove from heat and puree using an immersion blender.
7. 7Return to heat and add milk and simmer until heated through.
8. 8Taste and season accordingly with salt and pepper.
9. 9Serve with crushed roasted chickpeas.