Roasted Cauliflower and Curry Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This looks yummy! From Food Everyday issue 1. Ingredients:
1 head cauliflower, cut into florets |
2 tablespoons oil |
1 tablespoon butter |
3 onions, sliced |
1 1/2 teaspoons curry powder (or your favorite curry mix) |
4 cups water |
2 cups chicken broth or 2 cups vegetable broth |
2 tablespoons fresh parsley, chopped |
2 teaspoons salt, divided |
Directions:
1. Preheat your oven to 450 degrees.
2. Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
3. Roast cauliflower until it turns brown, about 25 minutes.
4. Melt butter and add onions to medium size sauce pan. Cook onions until soft.
5. Add curry powder, cauliflower, water and broth to pan.
6. Cover and bring to a boil.
7. Uncover, reduce heat and simmer for 5 minutes.
8. Remove 3 cups of cauliflower from the pot.
9. Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
10. Add the 3 cups of cauliflower back inches Top with parsley.
11. Enjoy.
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