Creamy Cauliflower Soup
Gluten Free * Vegetarian
(1/2 ) onion, diced
(1/2) carrot, peeled and diced
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp curry powder
(1/2) head cauliflower, broken into florets
1.5 cups Silk Pure Almond Unsweetened Milk
(1/8) cup fat-free cream cheese
One 7.5 oz can chickpeas, drained and rinsed
2 cups baby spinach
(1/2) cup cherry tomatoes, halved
salt and pepper
1. Spray a large pot nonstick spray and preheat over medium heat. Add onion, carrot, garlic and ginger. Saute for about 5 minutes until onion becomes translucent. Add a tbsp. of water when necessary to prevent scorching.
3. Add cauliflower, salt, and a 1/4 cup of water. Cover the pot and raise heat to medium high. Cook 6-8 minutes( until cauliflower is tender).
4. Remove pot from heat and add cream cheese and almond milk. Using an immersion blender, puree until smooth. (You could also use a blender)
5. Reheat soup over low heat. Add chickpeas, spinach, and tomatoes. Stir briefly until spinach is wilted. Season with salt, pepper and a dash of cayenne.