Butter Chicken Cauliflower Baked Soup
12 oz (1 1/2 Cups)
5
- 1 cup 250 mL Olive Oil
- 6 cups 1 ½ L Cauliflower florets
- 3 tbsp 45 mL Tandoori Spice Mix
- 1 tbsp 15 mL Salt
- ½ tbsp 7 ½ mL Black Pepper
- 3 tbsp 45 mL Cilantro, finely chopped
- 1 4 lb Pouch 1 1.81 kg Pouch Verve® Bombay Style Butter Chicken
- ½ cup 125 mL Yogurt
- 1 cup 250 mL Scallions sliced thin
- Preheat oven: 400°F/200°C
- Heat oil in large sauce pot on medium/high heat. Brown cauliflower for 3-4 minutes.
- Add Tandoori spice mix, salt and pepper, cook on low for 3-4 minutes.
- Add cilantro and cook for 1 minute, transfer to container for holding.
- Ladle 12 oz (1 ½ cups/355 mL) of Butter Chicken Soup into an oven-proof soup vessel.
- Place ½ cup (125 mL) of roasted cauliflower on top of the soup.
- Bake in 400°F/200°C oven or broiler until cauliflower is slightly charred (not burnt).
- To Serve: Top soup with a dollop of yogurt (1 Tbsp/15 mL) and sliced scallions.
Nutrition Facts
Per
12 oz (1 1/2 Cups)
Calories
Total Fat
Saturated Fat
+ Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Sugars
Dietary Fibre
Protein
Potassium
Calcium
Iron