Curried Cauliflower Soup (Volumetrics) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A mild curry flavor, plus some zucchini for color and texture. Feel free to add more curry powder to suit your palate. From The Volumetrics Eating Plan . Ingredients:
1 tablespoon olive oil |
1 1/2 cups halved and sliced onions |
1 teaspoon curry powder |
2 cups vegetable broth |
2 cups water |
4 cups chopped cauliflower florets |
1/2 teaspoon salt |
2 cups shredded zucchini |
Directions:
1. Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
2. Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
3. Puree the soup in a blender or food processor and return to the pot.
4. Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
5. Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.
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