Curried Cauliflower Soup Recipe

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Ingredients:

Serving

1 head cauliflower, cut into florets (about 6 cups, about 2 1/4 lb)
2 tbsp vegetable oil
salt
1 tbsp butter
3 onions, sliced 1 inch thick
1 1/2 tsp curry powder
4 cups water
2 cups canned reduced-sodium chicken broth
2 tbsp chopped fresh parsley

Directions:

Preheat oven to 450F.
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 the butter over medium-high.
Add the sliced onions, and cook until soft, about 5 minutes.
Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
Uncover, lower the heat, and simmer 5 minutes.
Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
Stir the puree into the broth in the pan, and reheat if necessary.
Ladle the soup into bowls, and top with the reserved florets and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.72 Kcal (706 kJ)
Calories from fat	88.2 Kcal
		% Daily Value*
Total Fat	9.8g	15%
Cholesterol	7.63mg	3%
Sodium	335.23mg	14%
Potassium	725.3mg	15%
Total Carbs	16g	5%
Sugars	6.55g	26%
Dietary Fiber	5.16g	21%
Protein	5.43g	11%
Vitamin C	85.4mg	142%
Iron	0.3mg	2%
Calcium	94.6mg	9%

Amount Per 100 g
Calories	27.52 Kcal (115 kJ)
Calories from fat	14.39 Kcal
		% Daily Value*
Total Fat	1.6g	15%
Cholesterol	1.25mg	3%
Sodium	54.69mg	14%
Potassium	118.32mg	15%
Total Carbs	2.61g	5%
Sugars	1.07g	26%
Dietary Fiber	0.84g	21%
Protein	0.88g	11%
Vitamin C	13.9mg	142%
Iron	0.1mg	2%
Calcium	15.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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