Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cauliflower, raw, 2 head, large (6-7" dia)Olive Oil, 3 tbsp *Kosher Salt, 3 tsp Onions, raw, 3 medium (2-1/2" dia) Chicken stock, home-prepared, 4 cup Water, tap, 2 cup (8 fl oz) Pepper, red or cayenne, 3 tbspCurry powder, 5 tbsp Pepper, black, 3 tbsp Honey, 3 tbsp
1) Preheat oven to 450 degrees. Spread cauliflower florets on a baking sheet, drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 - 30 minutes.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste. Serve in bowl with a drizzle of honey.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user NVELEZ28.
2) In a medium stockpot, heat 1 tablespoon of oil over medium heat. Add onions and sauté until they turn brown. Stir in curry powder and cook until fragrant, 1 - 2 minutes. Add chicken stock, water and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.
3) Puree the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add cayenne pepper, salt and pepper to taste. Serve in bowl with a drizzle of honey.
Serving Size: 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user NVELEZ28.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 8.0 g
- Cholesterol: 3.6 mg
- Sodium: 1,113.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.5 g
- Protein: 8.7 g
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