Roasted Curried Cauliflower Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2 and keeps well for about 3 days in the refrigerator.

Serve with 2 ounce whole wheat roll for sopping up the soup,

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

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 cooks, rinse the medium pot and place over medium heat. Add the oil, the garlic, and the 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.