- Serves: 4 People
- Prepare Time: 15 min
- Cooking Time: 50 min
- Calories: 359
- Difficulty:
Medium
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A rich and filling soup, perfect for cold winter nights
Ingredients
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in the preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium-high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Curried Cream of Cauliflower Soup
Soups
Mar 30, 2020
Serves
4 People
Prepare Time
15 min
Cooking Time
50 min
Calories
359
Difficulty
Medium
A rich and filling soup, perfect for cold winter nights
Ingredients
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1 head cauliflower, cut into florets
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2 tablespoons vegetable oil
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1 teaspoon salt
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1 tablespoon butter, cut into small pieces
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1 large yellow onion, diced
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1 teaspoon chopped garlic
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1 teaspoon curry powder
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1 teaspoon cayenne pepper
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1 teaspoon ground turmeric
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1-quart chicken stock
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1 cup heavy whipping cream
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salt and ground black pepper to taste
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2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in the preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium-high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
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