Name: Curry Roasted Cauliflower Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cauliflower, cut into florets - 1 head; Olive oil - 2 tablespoons; Curry powder, or more to taste - 2 teaspoons; Mustard seeds - 2 teaspoons; Butter, divided - 5 tablespoons; Chopped sweet onion - ⅓ cup; Chicken broth - 6 cups; All-purpose flour - 3 tablespoons; Milk - 1 cup; Salt and ground black pepper to taste - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Curry Roasted Cauliflower Soup

1. Cauliflower, cut into florets - 1 head

2. Olive oil - 2 tablespoons

3. Curry powder, or more to taste - 2 teaspoons

4. Mustard seeds - 2 teaspoons

5. Butter, divided - 5 tablespoons

6. Chopped sweet onion - ⅓ cup

7. Chicken broth - 6 cups

8. All-purpose flour - 3 tablespoons

9. Milk - 1 cup

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

How to cook deliciously - Curry Roasted Cauliflower Soup

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.

3. Stage

Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.

4. Stage

Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.

5. Stage

Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.