Sausage and Vegetable Curry Soup

with curry roasted cauliflower

Ingredients

• Zucchini - 12 oz, cubed
• Sausage, cooked - 16 oz, chopped (use any pre-cooked or smoked variety)
• Onions, medium and red - 1, diced
• Carrots - 4 oz, diced
• Garlic - 3 cloves, chopped
• Ginger (opt) - 1 tsp, grated
• Cilantro leaves - 2 Tbsp, chopped
• Oil, cooking - 1 Tbsp
• Butter - 2 Tbsp
• Curry powder, yellow and mild - 1 Tbsp
• Cumin - 1 tsp
• Red pepper flakes (opt) - 1/4 tsp
• Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
• Coconut milk, light - 1 cup
• Stock, any type - 3 cups

• Cauliflower - 1 lb, florets chopped
• Oil, cooking - 1 1/2 Tbsp
• Curry powder, yellow and mild - 1 1/2 tsp