“A hearty soup, full of immune boosting nutrients”
1 Tbs. olive oil
1/2 head large cauliflower, cut into small florets
3 yukon gold potatoes, cut into 1/2 inch pieces
1 large yellow onion, finely chopped
2 serrano/jalapeno peppers, finely chopped
1 piece ginger root (3 inches long), peeled & minced
1 tbs. ground cumin
1 tbs. garam masala
1 tsp. turmeric
2 – 15oz. cans of chickpeas or 2 cups fresh
1 – 14.5oz. can, diced tomatoes, with juices
1 Tbs. fresh lime juice
3-4 cups vegetable/chicken broth
salt & pepper
Place olive oil in a large, heavy pot, over medium heat. Add onion, sauté 3-4 minutes or until onions begin to soften. Next in, the chilies and ginger, sauté for 2-3 minutes.
Sprinkle cumin over onion and chilies and sauté 1 minute.
At this point, add chickpeas, tomatoes, lime juice, 1/2 of garam masala, and turmeric. Increase heat & bring to a boil, reduce heat and simmer for 5 minutes.
Incorporate cauliflower, potatoes, and 2 cups of broth into the pot. Simmer until potatoes are tender, 15-20 minutes (adding more broth as needed).
Add additional garam masala, salt and pepper if needed