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 = 60What's this? |
Roasted Curried Cauliflower Soup
Servings = 4 | Serving size =about 2 cups
This recipe can be multiplied by 2.
This recipe keeps well for about 3 days in the refrigerator.
Serve with 2 ounce whole wheat roll for sopping up the soup.
AND
Serve with Roasted Beet and Fennel Salad
| 2 cups | water |
| 1 | head cauliflower |
| spray olive or grapeseed oil | |
| 1 tsp | olive or grapeseed oil |
| 2 cloves | garlic |
| 1 large | white onion |
| 3 | ribs celery |
| 2 cups | low sodium chicken stock |
| 2 cups | water |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 3/4 tsp | curry powder |
Preheat oven to 375°F. Place a large skillet in the oven.
Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.
Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.
While the cauliflower rinse the medium pot and return place over medium heat. Add the grapeseed oil and the garlic and onions. After about 5 minutes add the celery. Stir frequently.
Turn the cauliflower at least once (after 7 - 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.
Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.
Serve hot.
Nutrition Facts
Serving size: 2 cups | Servings 4
Calories 95 | Calories from Fat 19
Amount Per Serving (% Daily Value)
Total Fat 2g (3%) | Saturated Fat 0g (2%)
Monounsaturated Fat 4g | Trans Fat 1g
Cholesterol 0 mg (0 %) | Sodium 251 mg (10 %)
Total Carbohydrates 16g (5%) | Sugars 7g
Dietary Fiber 5g (20%) | Protein 6g
Vitamin A 3% | Vitamin C 121 % | Calcium 6% | Iron 6%
Vitamin K 32 mcg | Potassium 706 mg | Magnesium 32 mg
"Cauliflower is nothing but a cabbage with a college education."
-Mark Twain, Author
The refrigerator light goes on...
Curry powder is fantastic in this cauliflower soup. The combination of the roasted flavor of the vegetables and the spicy curry makes a perfect winter soup. I am careful about how much curry powder I add to my recipes as there are so many varieties now. One of my favorites is Machi and it is much more spicy. Try adding the curry powder 1/4 teaspoon at a time and stop when you like the taste.