Name: Curried Cream of Cauliflower Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cauliflower, cut into florets - 1 head; Vegetable oil - 2 tablespoons; Salt - 1 teaspoon; Butter, cut into small pieces - 1 tablespoon; Yellow onion, diced - 1 large; Chopped garlic - 1 teaspoon; Curry powder - 1 teaspoon; Cayenne pepper - 1 teaspoon; Ground turmeric - 1 teaspoon; Chicken stock - 1 quart; Heavy whipping cream - 1 cup; Salt and ground black pepper to taste - 1 cup; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Cream of Cauliflower Soup

1. Cauliflower, cut into florets - 1 head

2. Vegetable oil - 2 tablespoons

3. Salt - 1 teaspoon

4. Butter, cut into small pieces - 1 tablespoon

5. Yellow onion, diced - 1 large

6. Chopped garlic - 1 teaspoon

7. Curry powder - 1 teaspoon

8. Cayenne pepper - 1 teaspoon

9. Ground turmeric - 1 teaspoon

10. Chicken stock - 1 quart

11. Heavy whipping cream - 1 cup

12. Salt and ground black pepper to taste - 1 cup

13. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Curried Cream of Cauliflower Soup

1. Stage

Preheat oven to 450 degrees F (230 degrees C).

2. Stage

Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.

3. Stage

Roast cauliflower in preheated oven until browned, about 25 minutes.

4. Stage

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.

5. Stage

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.

6. Stage

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.