Soup- Not Just For Winter!

In my opinion, soup is amazing and should be served all year.Therefore, despite the high temperature outside I decided to make a creamy cauliflower soup based on a recipe by Joy Bauer. The soup is slightly more sophisticated than the average cauliflower soup thanks to the curry powder and additional vegetables. It tastes creamy and rich despite being quite healthy. It is meat free yet  the numerous vegetables make it filling and satisfying.

Creamy Cauliflower Soup
Serves Two
Gluten Free * Vegetarian

Ingredients:
(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
cayenne 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.

2. Add curry powder and stir to coat the vegetables. Reduce the heat to low and cook 5-7 minutes (until vegetables are tender).

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.