Cauliflower and Chickpea Coconut Spiced Soup

Ingredients

• 2 tbsp avocado oil
• 3/4 tsp cumin seeds
• 3 cloves of garlic, minced
• 1 inch piece ginger, minced
• 1/2 cup of red onion, diced
• 1 roma tomato, diced
• 1/2 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 3/4 tsp turmeric powder
• 2.5 cups cauliflower, small-medium size florets
• 1 cup firm tofu, diced
• 2 cups chickpeas, cooked
• 1.5 cups vegetable stock
• 1 cup coconut milk
• salt (1/2 tsp) and pepper to taste
• fresh cilantro, chopped finely
• lime, juiced

Directions

1. In a larger skillet, over medium-high heat, heat the avocado oil. Add the cumin seeds and cook for 2 minutes, stirring often.
2. Add the garlic, ginger and onions - cook for 2-3 minutes being careful not to let them burn.
3. Add the tomato and all the other spices (except salt and pepper). Mix it around until everything is combined.
4. Now add the cauliflower, tofu and chickpeas. Stir it around and cook for about 3-4 minutes, this is to soften the cauliflower a bit.
5. Add the vegetable broth and coconut milk. Bring the soup to a boil over medium-high heat and then reduce it to simmer for 5-7 minutes while the soup thickens. Test the cauliflower to make sure it is cooked (you do not want it to be too soft).
6. Add salt and pepper to taste.
7. Serve the hot soup into bowls, squeeze some fresh lime juice into each serving. Top with desired toppings.

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