This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cauliflower is nothing but a cabbage with a college education."
-Mark Twain, Author
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.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
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.
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
|spray olive or grapeseed oil|
|1 tsp||olive or grapeseed oil|
|1 large||white onion|
|2 cups||low sodium chicken or vegetable broth|
|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.
Serving size = 2 cups
Servings = 4
Amount Per Serving
|Calories 95||Calories from Fat 19|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 4g|
|Trans Fat 1g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 5g||20%|
|Vitamin A 3%||Vitamin C 121%|
|Calcium 6%||Iron 6%|
|Vitamin K 32 mcg||Potassium 706 mg|
|Magnesium 32 mg|