|Nutritional Guidelines (per serving)|
|Servings: 5-6 bowls (serves 5-6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This curry-spiced roasted cauliflower soup is creamy and delicious. It's an excellent lunch or supper soup to serve with sandwiches or a salad, or serve it as a first course. Roasting the cauliflower gives the soup its unique toasty flavor. Make it with chicken stock or use vegetable broth for a vegetarian version.
Add a few teaspoons of lime juice (optional) and top it off with some chopped green onion, cilantro, or parsley.
- 1 medium head cauliflower, broken into florets
- 1 small onion, chopped
- 2 1/2 teaspoons curry powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin
- 3 tablespoons extra virgin olive oil
- 3 cups vegetable broth (or chicken stock, or a combination)
- 1 1/2 cups light cream
- Optional: 2 teaspoons lime juice
- 1/2 teaspoon of salt, or to taste
- Optional Garnish: Chopped green onion
- Optional Garnish: Chopped Cilantro
- Optional Garnish: Chopped Parsley
Heat oven to 425 F.
Line a large baking pan with foil; spray the foil lightly with cooking spray.
Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.
Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.
Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender. Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.
Ladle the soup into bowls and garnish with parsley, chopped green onion, or cilantro.