Curried Cauliflower Soup Recipe

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Ingredients:

Serving

2 heads cauliflower, cut into florets (about 8 cups)
1 -2 tbsp vegetable oil
salt
1 tbsp butter
1 onion, diced
2 tsp curry powder
4 cups water
2 cups reduced-sodium canned chicken or 2 cups vegetable broth
salt & pepper
2 tbsp 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 4 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. At this point I also chose to remove the onions. (You can keep them in if you like, it's just a texture thing to me.) Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.25 Kcal (612 kJ)
Calories from fat	73.21 Kcal
		% Daily Value*
Total Fat	8.13g	13%
Cholesterol	7.63mg	3%
Sodium	349.21mg	15%
Potassium	808.82mg	17%
Total Carbs	13.87g	5%
Sugars	5.43g	22%
Dietary Fiber	5.22g	21%
Protein	5.98g	12%
Vitamin C	107.3mg	179%
Iron	0.4mg	2%
Calcium	95mg	9%

Amount Per 100 g
Calories	23.97 Kcal (100 kJ)
Calories from fat	12 Kcal
		% Daily Value*
Total Fat	1.33g	13%
Cholesterol	1.25mg	3%
Sodium	57.24mg	15%
Potassium	132.58mg	17%
Total Carbs	2.27g	5%
Sugars	0.89g	22%
Dietary Fiber	0.86g	21%
Protein	0.98g	12%
Vitamin C	17.6mg	179%
Iron	0.1mg	2%
Calcium	15.6mg	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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