Curried Cauliflower Soup Recipe | Martha Stewart

By MiMaRee

Ingredients

• 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
• 2 tablespoons vegetable oil
• Salt
• 1 tablespoon butter
• 3 onions, sliced 1 inch thick
• 1 1/2 teaspoons curry powder
• 4 cups water
• 2 cups reduced-sodium canned chicken or vegetable broth
• 2 tablespoons fresh parsley

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees.

On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.

Spread out, and roast until the florets turn brown, about 25 minutes.

In a medium saucepan, melt butter over medium-high heat.

Add onions, and cook until soft, about 5 minutes.

Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.

Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.

Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.

Stir puree into broth in pan, and reheat if necessary.

Ladle soup into bowls, and top with reserved florets and parsley.