INGREDIENTS:

• 8 cups bite-size cauliflower florets (divided)
• 2 ½ tsp curry powder
• 1 tsp salt
• 1 tsp coconut oil
• 2 cups finely diced onions
• 1 tsp garlic (minced)
• 1 tsp ginger (minced)
• 1 tsp mustard seed
• 1 tsp cumin
• 4 cups fat-free chicken broth
• 1 can tomatoes (diced and drained)
• 2 cups green beans (cut into bite-size pieces)
• 4 scoops IPS Hydrolysed Collagen powder
• 1 Tbsp fresh lime juice
• 2 tbsp fresh basil (chopped)

INSTRUCTIONS:

1. Preheat oven to 230°C, and line a baking sheet with parchment paper.
2. Place half of the cauliflower florets in large bowl and coat with non-stick spray. Add 1 ½ teaspoon of curry powder and salt and toss the florets.
3. Spread the cauliflower on the prepared sheet and roast for 30 minutes, turning once halfway through.
4. While the cauliflower roasts, heat the coconut oil in large soup pot.
5. Add the onion and salt, stirring often, until slightly softened. (About 5 minutes).
6. Add the garlic, ginger, mustard, cumin seeds and remaining curry powder. Cook, stirring frequently, for about 1 minute.
7. Add the remaining cauliflower florets and the chicken broth to the pot and bring to a boil.
8. Once boiling, reduce heat to medium-low, simmer (uncovered), until the cauliflower is very soft, about 15-20 minutes.
9. Using an immersion blender, puree the mixture in the pot to create a soup.
10. Stir in the tomatoes and green beans.
11. Cook, uncovered, until green beans are tender, about 5-7 minutes.
12. Stir in lime juice, IPS Hydrolysed Collagen powder and the roasted cauliflower. Garnish with the chopped basil.
13. This recipe makes four full servings. You can keep the leftover soup covered and keep refrigerated.