curried cauliflower soup
Contributed by: Linda Neal Roasted cauliflower, and the lots of sauteed onions give this curried to a soup a solid base and silky texture. The Indian-inspired spice blend adds a subtle heat and smokiness. It comes together pretty quickly with the help of an immersion blender, and can even me made vegan if you use vegetable broth and oil instead of butter. The crunchy pieces of cauliflower on top make for a great presentation.
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prep time
15 Min
cook time
30 Min
method
Roast
yield
5 (1 cup servings)
Ingredients
- 6 cups cauliflower, cut into florets (about 6 cups)
- 2 tablespoons vegetable oil
- 1 tablespoon butter, chopped
- 3 medium onions, sliced 1 inch thick
- 1/2 teaspoon tumeric
- 1/2 teaspoon coriander, dried
- 1/2 teaspoon hot paprika or chili powder
- 1 teaspoon cumin
- 4 cups vegetable or chicken broth
- 1 cup yogurt, optional
How To Make curried cauliflower soup
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Step 1Preheat oven to 450°F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and toast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of crispiest florets for garnish.
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Step 2Melt butter in a pot over medium–high heat. Add onions and cook until soft, about 5 minutes. Stir in the spices, cauliflower, water and, broth; cover, and bring to a boil. Uncover, lower heat, and simmer about 5 minutes.
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Step 3Using an immersion blender, blend the soup until desired consistency is reached. Stir in yogurt if using. Season with salt and pepper and serving in bowls, garnishing with the reserved cauliflower florets.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Category:
Vegetable Soup
Keyword:
#lent
Ingredient:
Vegetable
Culture:
Indian
Method:
Roast
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