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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy. Ingredients:
1 head cauliflower, cut into florets (about 6 cups, about 2 1/4 pounds) |
2 tablespoons vegetable oil |
salt |
1 tablespoon butter |
3 onions, sliced 1 inch thick |
1 1/2 teaspoons curry powder |
4 cups water |
2 cups canned reduced-sodium chicken broth or 2 cups reduced-sodium vegetable broth |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 450F.
2. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
3. Spread out, and roast until the florets turn brown, about 25 minutes.
4. In a medium saucepan, melt the butter over medium-high.
5. Add the sliced onions, and cook until soft, about 5 minutes.
6. Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
7. Uncover, lower the heat, and simmer 5 minutes.
8. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
9. Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
10. Stir the puree into the broth in the pan, and reheat if necessary.
11. Ladle the soup into bowls, and top with the reserved florets and parsley.
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