I am FINALLY through the apples. Time for a savory dish. I’ve been so busy lately, I am going for something simple this week. Lots of things are happening at work all at once. Our old house is still coming along. Too many things. 

Before I get to the recipe I wanted to bring up something off topic: mask wearing and staying home when you are sick. When I was in the office last, I had two separate conversations with colleagues that have medically fragile family members. They both said the same thing. No one cares about staying away when they are sick. It’s like it’s an afterthought. Getting either one of their family members sick could KILL THEM!!! Please, for the love of God, stay away from people when you are sick and wear a mask. Being sick may not be a big deal to you, but it could put someone else’s life on the line. Do you really want that on your conscience? I thought not.

*steps off soapbox*. Now on to the recipe. I am starting with a recipe from Eating Well for Roasted Cauliflower & Potato Curry Soup. This recipe is almost perfect. Low calorie and lots of flavor. I will be making a few swaps to lower the sodium. I also plan to make this will all sweet potato, because white potatoes don’t freeze well. They turn all grainy. Finally, it needs some protein. 

Here are the original stats:

Here’s what I changed:

• I replaced the tomato sauce with pumpkin puree to remove the tomato.
• I replaced the white potato with more sweet potato because they freeze better.
• I replaced the coconut milk with a lighter version to reduce the saturated fat.
• I reduced the added salt to 1/4 tsp to reduce the sodium.
• I replaced the vegetable stock with water to reduce the sodium.
• I added tempeh to increase the protein.

Here are the final stats:

Here is the final recipe:

Roasted Cauliflower & Potato Curry Soup with Tempeh

Serves 8

• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground turmeric
• ¼ teaspoon salt
• ¾ teaspoon ground pepper
• ⅛ teaspoon cayenne pepper
• 1 small head cauliflower, cut into small florets (about 6 cups)
• 2 tablespoons extra-virgin olive oil, divided
• 1 large onion, chopped
• 1 cup diced carrot
• 3 large cloves garlic, minced
• 1 ½ teaspoons grated fresh ginger
• 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
• 1 (14 ounce) can pumpkin puree
• 4 cups water
• 6 cups diced peeled sweet potatoes (1/2-inch)
• 2 7.5 ounce packages of tempeh, chopped into the size pieces you want
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• 1 (14 ounce) can light coconut milk

1. Preheat oven to 450 degrees F.
2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
3. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
4. Stir in pumpkin puree, scraping up any browned bits, and simmer for 1 minute. Add water, sweet potatoes, tempeh, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
5. Stir in light coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.