Cool Curry Cauliflower Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
2 celery ribs, with leaves |
2 medium-sized onions, chopped |
1 tablespoon minced garlic |
1 tablespoon curry powder |
6 cups fresh vegetable broth |
1 head cauliflower, broken into florets |
1 ripe tomato, seeded and chopped |
1/2 cup half-and-half |
salt and pepper to taste |
3 scallions, thinly sliced on the diagonal, for garnish |
Directions:
1. 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
2. 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
3. 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.
4. Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|