Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
A super comforting and hearty vegan curried paprika roasted pumpkincauliflower soup with spinach and almonds. Healthy and delicious. Gluten Free too.
Course: Soup
Cuisine: Healthy, Vegan
Servings: 4
Calories: 164 kcal
Author: Vicky
Ingredients
- 2 cups diced pumpkin
- 2 cups diced cauliflower
- 1-2 tablespoons curry powder
- 1-2 tablespoons smoked paprika
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic chopped
- 2 inche piece of ginger chopped
- 1/2 small onion diced
- 4-6 cups vegetable broth
- large handful of spinach chopped
- salt/pepper to taste
- 1/4 cup toasted sliced almonds
Instructions
- Preheat oven to 425 degrees.
- In a large bowl combine pumpkin, cauliflower, curry, paprika, salt and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet in a single layer for 25-30 minutes.
- Heat remaining oil in a pot over medium heat. Add onion, garlic and ginger and cook for 2-3 minutes until fragrant. Add additional curry powder and paprika if desired.
- Add the roasted pumpkin and squash.
- Add vegetable broth and spinach.
- Bring to a boil, reduce heat and simmer for 5-10 minutes.
- Serve topped with sliced almonds.
Source : https://avocadopesto.com/curry-soup/