Roasted Cauliflower and Curry Soup
photo by Sackville
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons oil
- 1 tablespoon butter
- 3 onions, sliced
- 1 1⁄2 teaspoons curry powder (or your favorite curry mix)
- 4 cups water
- 2 cups chicken broth or 2 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons salt, divided
directions
- Preheat your oven to 450 degrees.
- Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
- Roast cauliflower until it turns brown, about 25 minutes.
- Melt butter and add onions to medium size sauce pan. Cook onions until soft.
- Add curry powder, cauliflower, water and broth to pan.
- Cover and bring to a boil.
- Uncover, reduce heat and simmer for 5 minutes.
- Remove 3 cups of cauliflower from the pot.
- Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
- Add the 3 cups of cauliflower back inches Top with parsley.
- Enjoy.
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Reviews
-
This was great. Very easy to make and a very creamy, smooth texture at the end, even though there's no milk in it. To help make it ultra smooth I pushed the soup through a sieve just after blitzing it. It's full of flavour too, though I found it a touch salty. I suppose this depends on the broth you use. Definitely taste before adding extra because mine didn't need any more salt than was in the stock powder I used to make the broth.
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RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)