Curried Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curried Cauliflower Soup calories by ingredient
Introduction
This is a recipe that is easy to make and doesn't take a lot of time. This is a recipe that is easy to make and doesn't take a lot of time.Number of Servings: 4
Ingredients
-
1 large head cauliflower, cut into florets
2 Tbsp olive oil
1 medium onion, sliced thin
1-2 cloves garlic, minced
2 stalks celery, peeled, sliced into 1/4 inch pieces
4 cups vegetable broth
1/2 cup milk
3 Tbsp sour cream
curry powder (select the curry that you like- hot or mild work equally well)
salt
Tips
Instead of an immersion blender, you can blend the soup in small batches in a regular blender.
Directions
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.