Curried Cream Of Cauliflower Soup
Curried cauliflower, grape & lentil salad.
Recipe Summary Curried Cream Of Cauliflower Soup
A rich and filling soup, perfect for cold winter nights.Ingredients | Curry Cauliflower Crunch Salad1 head cauliflower, cut into florets2 tablespoons vegetable oil1 teaspoon salt1 tablespoon butter, cut into small pieces1 large yellow onion, diced1 teaspoon chopped garlic1 teaspoon curry powder1 teaspoon cayenne pepper1 teaspoon ground turmeric1 quart chicken stock1 cup heavy whipping creamsalt and ground black pepper to taste2 tablespoons chopped fresh parsleyDirectionsPreheat oven to 450 degrees F (230 degrees C).Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.Roast cauliflower in preheated oven until browned, about 25 minutes.Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.Info | Curry Cauliflower Crunch Saladprep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
TAG : Curried Cream Of Cauliflower SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,