New This Month

Curried Roast Cauliflower Soup

24
  • Servings: 4

Ingredients

  • 1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
  • 2 tablespoons canola oil
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon butter
  • 3 onions, cut into 1-inch-thick slices
  • 1 1/2 teaspoons curry powder
  • 4 cups water
  • 2 cups low-sodium canned chicken stock or vegetable stock
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.

  2. In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.

  3. Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

Reviews Add a comment

  • jackiesiegrist
    2 OCT, 2009
    I love this soup.It reminds me of cream soup without the calories.. Jackie
    Reply
  • dee222
    19 AUG, 2008
    Very easy to make, and tasty! I used 4 cups of chicken stock, and only 2 cups of water, because I wanted to use up the package.
    Reply
  • ksuther
    11 AUG, 2008
    I found this soup very easy to make and tasty too! I'll be sure to make it again!
    Reply
  • ksuther
    11 AUG, 2008
    I found this soup very easy to make and tasty too! I'll be sure to make it again!
    Reply
  • ksuther
    11 AUG, 2008
    I found this soup very easy to make and tasty too! I'll be sure to make it again!
    Reply
  • PeakToCreek
    31 MAR, 2008
    Very good! and easy to boot. The roasted cauliflower is awesome. I had to forego the chicken stock due to Easter fasting, and though I am sure it is even better with it, feel it wasn't missed. Yum
    Reply
  • AuntieLouLou
    10 MAR, 2008
    Excellent soup! Super easy and makes great leftovers!! I made cayenne baking soda biscuits to go with and it was an excellent winter night meal!
    Reply