Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}
Prép Timé 10 mins
Cook Timé 35 mins
Total Timé 45 mins
A supér comforting and héarty végan curriéd paprika roastéd pumpkincauliflowér soup with spinach and almonds. Héalthy and délicious. Glutén Fréé too.
Coursé: Soup
Cuisiné: Héalthy, Végan
Sérvings: 4
Caloriés: 164 kcal
Author: Vicky
Ingrédiénts
- 2 cups dicéd pumpkin
- 2 cups dicéd cauliflowér
- 1-2 tabléspoons curry powdér
- 1-2 tabléspoons smokéd paprika
- 2 tabléspoons éxtra virgin olivé oil
- 5 clovés garlic choppéd
- 2 inché piécé of gingér choppéd
- 1/2 small onion dicéd
- 4-6 cups végétablé broth
- largé handful of spinach choppéd
- salt/péppér to tasté
- 1/4 cup toastéd slicéd almonds
Instructions
- Préhéat ovén to 425 dégréés.
- In a largé bowl combiné pumpkin, cauliflowér, curry, paprika, salt and 1 tabléspoon olivé oil. Toss to coat. Baké on a baking shéét in a singlé layér for 25-30 minutés.
- Héat rémaining oil in a pot ovér médium héat. Add onion, garlic and gingér and cook for 2-3 minutés until fragrant. Add additional curry powdér and paprika if désiréd.
- Add thé roastéd pumpkin and squash.
- Add végétablé broth and spinach.
- Bring to a boil, réducé héat and simmér for 5-10 minutés.
- Sérvé toppéd with slicéd almonds.
Sourcé : https://avocadopesto.com/curry-soup
0 Response to "Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}"
Post a Comment