Martha Stewart's Curried Cauliflower Soup
- Number of Servings: 4
Ingredients
1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)2 tablespoons vegetable oilSalt1 tablespoon butter 1 large onions, sliced 1 inch thick 1 1/2 teaspoons curry powder4 cups water 2 cups reduced-sodium canned chicken or vegetable broth
1. Preheat oven to 450°. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
2. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
3. Using a slotted spoon, transfer cauliflower florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir purée into broth in pan, and reheat if necessary. Ladle soup into bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS10P.
2. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
3. Using a slotted spoon, transfer cauliflower florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir purée into broth in pan, and reheat if necessary. Ladle soup into bowls.
Number of Servings: 4
Recipe submitted by SparkPeople user KRIS10P.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 10.4 g
- Cholesterol: 7.8 mg
- Sodium: 294.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 4.0 g
- Protein: 3.4 g
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