Butter Chicken Cauliflower Baked Soup
A creamy, spiced butter chicken–inspired soup baked with tender cauliflower.
12 oz (1 ½ Cups)
5
- 4 tbsp 60 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 ½ Cups)
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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