Cool Curry Cauliflower Soup

By á-174942

Ingredients

• GARNISH:
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 celery ribs with leaves
• 2 medium onions chopped
• 1 tablespoon minced garlic
• 1 tablespoon curry powder
• 6 cups Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or chicken broth)
• 1 cauliflower head broken into florets
• 1 ripe tomato seeded, chopped
• 1/2 cup half-and-half
• Salt to taste
• Freshly-ground black pepper to taste
• 3 scallions thinly sliced on
• the diagonal

Details

Servings 6

Preparation

Step 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.

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.

Purèe 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.

This recipe yields 6 servings.

Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol.