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Tandoori-Roasted Cauliflower Soup WW 0

Ingredients

• Uncooked cauliflower 8 cup(s), bite-size florets, divided
• Curry powder 2½ tsp(s), divided (or more to taste)
• Table salt 1 tsp(s), divided
• Coconut oil ¾ tsp(s)
• Uncooked onion(s) 2 cup(s), diced
• Minced garlic 1 tsp(s)
• Minced ginger 1 tsp(s)
• Mustard seed 1 tsp(s)
• Cumin seeds 1 tsp(s)
• Fat-free reduced sodium chicken broth 4 cup(s)
• Canned diced tomatoes 14 oz, drained
• Uncooked string beans 2 cup(s), cut into bite-size pieces
• Fresh lime juice 1 tbsp(s)
• Fresh basil 2 tbsp(s), fresh, chopped

Directions

Preheat oven to 450°F. Line a baking sheet with parchment paper
Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, 30 minutes.
While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, 1 minute.
Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
Puree soup in pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
Notes