Roasted Cauliflower and Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large head of cauliflower, trimmed and separated into florets1 tbs olive oilSalt & pepper to taste1Tbs. butter1 onion, chopped1 garlic clove, smashed4 cups of Chicken or Vegetable broth1/2 tsp. curry powder
Makes appx. (4) 1.5 cup servings
Preheat oven to 425 degrees
Place cauliflower on a baking sheet or in a large roasting pan. Toss with olive oil, salt & pepper.
Roast at 425 for 15 to 30 minutes.
Towards the end of the roasting time, melt butter in soup pot and add onion and garlic. Saute until soft, appx. 5 minutes.
Add roasted cauliflower to pot
Add 1-1/2 to 2 cans broth, enough to cover vegetables completely.
Simmer for 15 to 20 minutes.
Using an immersion blender, CAREFULLY blend until almost smooth. Alternately, use a counter top blender or food processor and work in batches.
Ladle into bowls and sprinkle curry powder evenly over each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TOTALINDECISION.
Preheat oven to 425 degrees
Place cauliflower on a baking sheet or in a large roasting pan. Toss with olive oil, salt & pepper.
Roast at 425 for 15 to 30 minutes.
Towards the end of the roasting time, melt butter in soup pot and add onion and garlic. Saute until soft, appx. 5 minutes.
Add roasted cauliflower to pot
Add 1-1/2 to 2 cans broth, enough to cover vegetables completely.
Simmer for 15 to 20 minutes.
Using an immersion blender, CAREFULLY blend until almost smooth. Alternately, use a counter top blender or food processor and work in batches.
Ladle into bowls and sprinkle curry powder evenly over each serving.
Number of Servings: 4
Recipe submitted by SparkPeople user TOTALINDECISION.
Nutritional Info Amount Per Serving
- Calories: 130.2
- Total Fat: 6.8 g
- Cholesterol: 12.6 mg
- Sodium: 1,044.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 5.8 g
- Protein: 5.6 g
Member Reviews
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KARENSUEBURTON
This is similar to a recipe that I make. I roast the onions with the cauliflower and don't use garlic. I use only 2-3 cups of water, depending on the size of the cauliflower and reserve some of the roasted veggies for garnish. I also use bouillon cubes with water for the broth. - 11/30/14