Curried Cauliflower Soup

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 8

1 head cauliflower, cut into florets

1 red bell pepper, chopped

3 tablespoons Extra Virgin Sesame Seed Oil, Organic

1 teaspoon curry powder

1 teaspoon salt

¼ teaspoon black pepper

2 cups vegetable stock

1 cup coconut milk

2 drops BetterStevia® Liquid, Hazelnut

¼ cup yellow onion, chopped

Preheat oven to 425° F and line a cookie sheet with parchment paper.
In a bowl, combine 2 tablespoons organic sesame seed oil, curry powder, salt, and black pepper.
Add cauliflower and bell pepper and toss until thoroughly coated.
Spread vegetables on prepared cookie sheet in an even layer, and bake in preheated oven for 25 minutes.
In a bowl, combine vegetable stock, coconut milk, and hazelnut liquid and whisk together until fully combined.
In a pot over medium heat, add remaining tablespoon of organic sesame seed oil.
Add onion and sauté 5 to 7 minutes until translucent.
Stir in vegetable stock mixture and bring to a low boil.
Remove cauliflower mixture from the oven and add to the pot.
Once the liquid has returned to a boil, remove from heat and cool 2 to3 minutes.
Place soup in a blender and puree until smooth.
Serve hot and enjoy!

Serving Size: 1/2 cup (218 g)

Calories: 140

Total Fat: 15 g

Saturated Fat: 6 g

Protein: 3 g

Total Carbohydrate: 9 g

Dietary Fiber: 3 g

Cholesterol: 0 mg

Iron: 2 mg

Sodium: 450 mg

Calcium: 32 mg