Curried Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large head cauliflower, cut into florets2 Tbsp olive oil1 medium onion, sliced thin1-2 cloves garlic, minced2 stalks celery, peeled, sliced into 1/4 inch pieces4 cups vegetable broth1/2 cup milk3 Tbsp sour creamcurry powder (select the curry that you like- hot or mild work equally well)salt
Pre-heat the oven to 450 degrees, and put the rack in the middle position.
Place the cauliflower florets into a bowl and toss with the olive oil and some salt.
Spread the cauliflower florets on a cookie sheet and roast in the oven for 25-35 minutes, turning occasionally to prevent burning.
While the cauliflower is cooking, place the canola oil, garlic, onion, and celery into a skillet and saute until the veggies are soft. You may need to add water to keep the veggie mix from burning.
Once the cauliflower and veggie mix are ready, place them in a pot and add the vegetable broth over medium heat.
Using an immersion blender, blend the soup to a uniform consistency, all lumps gone.
Add the milk and sour cream, and mix thoroughly.
Add the curry powder and salt to taste.
Serve with a sprinkle of curry powder on top.
Serving Size: 4 servings, about 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user DCN8V1.
Place the cauliflower florets into a bowl and toss with the olive oil and some salt.
Spread the cauliflower florets on a cookie sheet and roast in the oven for 25-35 minutes, turning occasionally to prevent burning.
While the cauliflower is cooking, place the canola oil, garlic, onion, and celery into a skillet and saute until the veggies are soft. You may need to add water to keep the veggie mix from burning.
Once the cauliflower and veggie mix are ready, place them in a pot and add the vegetable broth over medium heat.
Using an immersion blender, blend the soup to a uniform consistency, all lumps gone.
Add the milk and sour cream, and mix thoroughly.
Add the curry powder and salt to taste.
Serve with a sprinkle of curry powder on top.
Serving Size: 4 servings, about 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user DCN8V1.
Nutritional Info Amount Per Serving
- Calories: 197.2
- Total Fat: 11.3 g
- Cholesterol: 6.4 mg
- Sodium: 1,040.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 7.2 g
- Protein: 6.4 g
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