Name: Curried Cauliflower-Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Cauliflower, coarsely chopped - 1 large head; White onions, halved and thinly sliced - 2 medium; Olive oil - 3 tablespoons; Ground cumin - 1 ½ teaspoons; Ground coriander - 1 ½ teaspoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Salted butter - 2 tablespoons; Garlic, crushed - 4 cloves; Potato, with skin, cut into 1-inch pieces - 1 large; Ground turmeric - 1 teaspoon; Vegetable stock - 1 (32 fluid ounce) container; Sliced almonds - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Curried Cauliflower-Potato Soup

1. Cauliflower, coarsely chopped - 1 large head

2. White onions, halved and thinly sliced - 2 medium

3. Olive oil - 3 tablespoons

4. Ground cumin - 1 ½ teaspoons

5. Ground coriander - 1 ½ teaspoons

6. Salt - 1 teaspoon

7. Ground black pepper - ½ teaspoon

8. Salted butter - 2 tablespoons

9. Garlic, crushed - 4 cloves

10. Potato, with skin, cut into 1-inch pieces - 1 large

11. Ground turmeric - 1 teaspoon

12. Vegetable stock - 1 (32 fluid ounce) container

13. Sliced almonds - 2 tablespoons

How to cook deliciously - Curried Cauliflower-Potato Soup

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.

3. Stage

Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.

4. Stage

While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.

5. Stage

Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.

6. Stage

While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.

7. Stage

Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.