Here's how Roasted Cauliflower & Potato Curry Soup can help you in weight loss
Weight administration needs fixed efforts. If you are someone trying to shed some additional kilos then you'll want to always be on your toes. Watching your calorie consumption and in addition sticking to a balanced food regimen is the key to an efficient weight reduction routine. It becomes really hectic to strike that proper steadiness between taste and well being and due to this fact, we need to find an in-between resolution the place taste meets health.
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Before you jump to Roasted Cauliflower & Potato Curry Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already have some knowledge of how important it is to have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and work out on a regular basis. Do you know, though, that there are some foods that can help your heart be healthy? Today, you will find out which foods are good for your heart.
Know that blueberries are great for the health of your heart. Here’s an interesting fact: Blueberries are packed with antioxidants, in particular pterostilbene. Pterostilbene works so much like the resveratrol that is found in grapes. This particular antioxidant assists your body to be better at processing your fats and cholesterol. If your body can easily process fat and cholesterol, they won’t build up in your body or cause problems for your heart. What that means is that it helps keep your heart healthy.
There are dozens (if not more) of foods you will find that that are good for your body. Without a doubt, the foods discussed in this article can help your body in numerous ways. The foods mentioned are essentially beneficial for the heart, though. Start eating these health food every day. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to roasted cauliflower & potato curry soup recipe. To make roasted cauliflower & potato curry soup you only need 22 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Roasted Cauliflower & Potato Curry Soup:
- Use 2 tsp ground coriander
- Take 2 tsp ground cumin
- Take 1 1/2 tsp ground cinnamon
- Take 1 1/2 tsp ground turmeric
- Use 1 1/4 tsp salt
- Use 3/4 tsp ground pepper
- You need 1/8 tsp cayenne pepper
- Provide 1 small head cauliflower, cut into small florets (about 6 c)
- Get 2 tblsp extra-virgin olive oil, divided
- Provide 1 large onion, chopped
- You need 1 c diced carrot
- Get 3 large cloves garlic, minced
- Use 1 1/2 tsp grated fresh ginger
- Get 1 fresh red chili pepper, such as serrano or jalapeño, minced, plus more for garnish
- Take 1 (14 oz) can no-salt-added tomato sauce
- Prepare 4 c low-sodium vegetable broth
- Prepare 3 c diced peeled russet potatoes (1/2-inch)
- You need 3 c diced peeled sweet potatoes (1/2-inch)
- You need 2 tsp lime zest
- You need 2 tblsp lime juice
- Use 1 (14 oz) can coconut milk
- You need Chopped fresh cilantro for garnish
Instructions to make Roasted Cauliflower & Potato Curry Soup:
- Preheat oven to 450 degrees.
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chili and the remaining spice mixture. Cook, stirring, for 1 minute more.
- Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through.
- Garnish with cilantro and chilies, if desired.
- Serve with a dollop of sour cream or yogurt, if desired.
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