Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}

Prép Timé 10 mins
Cook Timé 35 mins
Total Timé 45 mins

A supér comforting and héarty végan curriéd paprika roastéd pumpkincauliflowér soup with spinach and almonds. Héalthy and délicious. Glutén Fréé too.

Coursé: Soup
Cuisiné: Héalthy, Végan
Sérvings: 4
Caloriés: 164 kcal
Author: Vicky

Ingrédiénts

• 2 cups dicéd pumpkin
• 2 cups dicéd cauliflowér
• 1-2 tabléspoons curry powdér
• 1-2 tabléspoons smokéd paprika
• 2 tabléspoons éxtra virgin olivé oil
• 5 clovés garlic choppéd
• 2 inché piécé of gingér choppéd
• 1/2 small onion dicéd
• 4-6 cups végétablé broth
• largé handful of spinach choppéd
• salt/péppér to tasté
• 1/4 cup toastéd slicéd almonds

Instructions

1. Préhéat ovén to 425 dégréés.
2. In a largé bowl combiné pumpkin, cauliflowér, curry, paprika, salt and 1 tabléspoon olivé oil. Toss to coat. Baké on a baking shéét in a singlé layér for 25-30 minutés.
3. Héat rémaining oil in a pot ovér médium héat. Add onion, garlic and gingér and cook for 2-3 minutés until fragrant. Add additional curry powdér and paprika if désiréd.
4. Add thé roastéd pumpkin and squash.
5. Add végétablé broth and spinach.
6. Bring to a boil, réducé héat and simmér for 5-10 minutés.
7. Sérvé toppéd with slicéd almonds.

Sourcé : https://avocadopesto.com/curry-soup

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