This warm, fragrant, and inviting soup can be made as spicy or as mild as you like. Cauliflower benefits from the aromatic spices, and sweet potato lends creaminess and body to the broth. Chickpeas round out the soup, offering textural contrast as well as protein.
Servings:8 | Calories:247 | Total Fat:4g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
Sat Fat 1g
Total Carb 44g
30% Vegetable broth
19% Sweet potatoes
14% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 large onion, peeled and chopped 1/2 teaspoon cumin seeds 1 tablespoon ginger paste or minced ginger root 1 small chile pepper, such as jalapeño or serrano, seeded and minced 3 cloves garlic, minced 4 cups vegetable broth (or water plus bouillon cubes) 1 pound sweet potatoes (about 1 large), peeled and cut into 3/4 inch cubes 1 tablespoon mild curry powder, divided 1/8 teaspoon cinnamon 1 large head cauliflower, separated into bite-sized flowerets 1 15 ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas) 1 15 ounce can diced tomatoes 2-4 cups water 1 teaspoon salt (or to taste) 1/4 tsp cayenne pepper (or to taste) 1 tablespoon natural peanut butter
Directions : View recipe directions on blog.fatfreevegan.com