This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy.
- 1 head cauliflower, cut into florets (about 6 cups, about 2 1/4 pounds)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 3 onions, sliced 1 inch thick
- 1 1⁄2 teaspoons curry powder
- 4 cups water
- 2 cups canned reduced-sodium chicken broth or 2 cups reduced-sodium vegetable broth
- 2 tablespoons chopped fresh parsley
- Preheat oven to 450F.
- On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
- Spread out, and roast until the florets turn brown, about 25 minutes.
- In a medium saucepan, melt the butter over medium-high.
- Add the sliced onions, and cook until soft, about 5 minutes.
- Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
- Uncover, lower the heat, and simmer 5 minutes.
- Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
- Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
- Stir the puree into the broth in the pan, and reheat if necessary.
- Ladle the soup into bowls, and top with the reserved florets and parsley.