Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Cauliflower Soup 3.6 (56) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup. Ingredients 1 head cauliflower (about 2 ¼ pounds), cut into florets (about 6 cups) 2 tablespoons vegetable oil Salt 1 tablespoon butter 3 onions, sliced 1 inch thick 1 ½ teaspoons curry powder 4 cups water 2 cups reduced-sodium canned chicken or vegetable broth 2 tablespoons fresh parsley Directions Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley. Cook's Notes Serve this soup with toasted ham or cheese sandwiches on whole-grain country bread. Rate it Print