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Butter Chicken Cauliflower Baked Soup

Made With:


Verve Bombay Style Butter Chicken

Rich and creamy curry soup accented with garam masala, cumin, turmeric, and cinnamon. The delicious curry soup and exotic blend of spices combine with chicken and rice to evoke authentic flavour and create a twist on a popular entree in Indian cuisine.

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Total Time


Serving & Size

12 oz (1 1/2 Cups)

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Vitamin A %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Olive Oil 1 cup 250  mL
Cauliflower florets 6 cups 1/2 L
Preheat oven: 400 degrees

1) Heat oil in large sauce pot, brown cauliflower for 3-4 minutes.
Ingredients Weight Measure
Weight Measure
Tandoori Spice Mix 3 tbsp 45  mL
Salt 1 tbsp 15  mL
Black Pepper 1/2 tbsp 1/2 mL
2) Add Tandoori spice, salt & pepper, cook on low for 3-4 minutes.
Ingredients Weight Measure
Weight Measure
Cilantro, finely chopped 3 tbsp 45  mL
3) Add Cilantro and cook for 1 minute, transfer to container for holding.
Ingredients Weight Measure
Weight Measure
Verve® Bombay Style Butter Chicken 1 4 lb Pouch 1.82 kg Pouch
4) Ladle 12 oz (1 1/2 cups) of Butter Chicken Soup in an oven-proof soup vessel.

5) Place 1/2 cup of roasted cauliflower on top of the soup.

6) Bake in 400 degree oven or broiler until cauliflower is slightly Charred (not burnt)
Ingredients Weight Measure
Weight Measure
Yogurt 1/2 cup 125  mL
Scallions sliced thin 1 cup 250  mL
To Serve: Top soup with a dollop of yogurt and sliced scallions.


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