Ingredients

• 8 cups uncooked cauliflower, bite-size florets, divided
• 2 sprays cooking spray
• 2½ tsp curry powder, divided (or more to taste)
• 1 tsp table salt, divided
• ¾ tsp coconut oil
• 2 cups uncooked onions, chopped, diced
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp mustard seed
• 1 tsp cumin seeds
• 4 cups fat-free chicken broth, or vegetable broth
• 14 oz canned diced tomatoes, drained
• 2 cups uncooked string beans, cut into bite-size pieces
• 1 tbsp fresh lime juice
• 2 tbsp basil, fresh, chopped (optional)

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper
2. Place 4 c cauliflower in a large bowl and coat with cooking spray; toss with 2 tsp curry powder and 1/2 tsp salt. Spread cauliflower on prepared pan; roast, stirring once halfway through, for 30 minutes.
3. While cauliflower cooks, heat oil in a large soup pot. Add onion and remaining 1/2 tsp salt; cook, stirring often, until slightly softened, 5 minutes. Add garlic, ginger, mustard seed, cumin seed, and remaining 1/2 tsp curry powder (or more to taste); cook, stirring frequently, for 1 minute.
4. Add remaining 4 c raw cauliflower florets and broth to pot; increase heat to high and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until cauliflower is extremely soft, 15-20 minutes.
5. Puree soup in the pot using an immersion blender (or puree in batches in a countertop blender); stir in tomatoes and green beans. Cook, uncovered, until green beans are tender, 5-7 minutes. Stir in lime juice and roasted cauliflower; sprinkle with basil.
6. Serving Size: 1 cup! Enjoy!
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