Crockpot Roasted Cauliflower Soup with Curry & Honey

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 160.8
  • Total Fat: 10.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,074.3 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Crockpot Roasted Cauliflower Soup with Curry & Honey calories by ingredient
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Introduction

I found this recipe on this blog: http://crockpot365.blogspot.com/2008/11/cr
ockpot-corn-bread-stuffing-recipe.html


And I tried it last night with great success. Mostly adding it here so I can access the nutritional info for when I do it again!
I found this recipe on this blog: http://crockpot365.blogspot.com/2008/11/cr
ockpot-corn-bread-stuffing-recipe.html


And I tried it last night with great success. Mostly adding it here so I can access the nutritional info for when I do it again!

Number of Servings: 4

Ingredients

    --1 head cauliflower
    --3 T olive oil
    --1 tsp kosher salt
    --1/2 tsp black pepper
    --2 cups broth (chicken or vegetable)
    --2 cups water
    --1/4 to 1/2 tsp cayenne pepper (1/4 was enough for me)
    --1 yellow onion, chopped in chunks
    --2 1/2 tsp curry
    --honey

Directions

Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast in a 400 degree oven for about 20 minutes, or until the cauliflower has begun to brown and turn crispy. You can also roast in the crockpot.

While the cauliflower is roasting, plug in your crockpot and turn to high. Use a 4 quart or larger size. Add the chicken broth and water. Chop the onion and add it along with the cayenne pepper and curry powder.

When the vegetables are finished, add them to the broth.

Cover and cook on low for 6-7 hours, or on high for 3-4. This is finished when the onion and cauliflower are fully tender.

Carefully use an immersible blender to blend the cauliflower and onion. If you are going to use a traditional blender, go slow and blend small batches at a time.

Drizzle honey over the top before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user LUCYST.

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