Curried cauliflower soup

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 203.3

Total Fat: 5.9 g
Cholesterol: 15.7 mg
Sodium: 1,004.6 mg
Total Carbs: 31.3 g
Dietary Fiber: 6.3 g
Protein: 8.3 g

View full nutritional breakdown of Curried cauliflower soup calories by ingredient

Introduction

Creamy, somewhat spicy, wonderfully thick cauliflower soup, enhanced with just enough ricotta to make it delicious. The sodium reading in the nutritional content is absurdly high and likely wrong. It will depend on what broth you use. Creamy, somewhat spicy, wonderfully thick cauliflower soup, enhanced with just enough ricotta to make it delicious. The sodium reading in the nutritional content is absurdly high and likely wrong. It will depend on what broth you use.

Number of Servings: 4

Ingredients

1 cup chopped onion

4 cloves garlic, chopped

1 tsp vegetable oil

2 tsp curry powder

1 tsp cumin, ground

1/2 tsp coriander, ground (optional)

1/4 tsp red chili flakes (optional)

2 cups chopped potato

4 cups cauliflower in florets (about 1 medium head, trimmed)

1 L vegetable broth

1/2 cup ricotta (full fat ricotta is used for nutritional content)

Directions

1. Fry onion and garlic in oil until onion is tranluscent, adding water when necessary to stop them from burning.
2. Add spices and stir for 1 minute.
3. Add potatoes, cauliflower, broth, and bring to a boil.
4. Reduce to simmer for about 25 minutes, until veggies are very tender.
5. Stir in ricotta - it will look kind of curdled.
6. Blend until very silky with immersion blender or regular.
7. Taste test - may need salt or pepper.

Makes about 8 cups. One serving is 2 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user MEGABOMB.