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Ingredients
- 1/2 of a large head of cauliflower (or one small head), cut into 2-3 inch pieces
- 2 yellow onions, quartered
- 2 stalks of celery, in 4 inch chunks
- 1 large russet potato, in 1-1/2 inch chunks
- 2 tablespoons of extra-virgin olive oil
- 4 cups of low-fat chicken broth
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 cup of extra-sharp cheddar cheese, shredded (optional)
- salt and pepper to taste
- Shredded cheese or sour cream for garnish.
Preparation
Step 1
Preheat the oven to 400F. Line a deep baking dish with aluminum foil. Place the cauliflower, onions, celery, and potatoes in the baking dish and drizzle with the olive oil. Give it a stir to coat the veggies, and into the oven it goes to roast for 50 minutes.
Allow the veggies to cool for just a bit upon removal from the oven, and then place them in the blender with the chicken stock, curry powder, and cumin. If you have a Vitamix, start out at Variable level 1, and increase gradually to 10 (high). Blend 4 to 5 minutes, until the mixture is steaming. If using the cheese, add it now, and process on Variable 2 until blended through. Taste, and season with salt and pepper, or even additional curry powder, to taste. Blend through on Variable 2 for 30 seconds.
Serve garnished with additional cheese or a dollop of sour cream.