Curried Cauliflower Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 heads cauliflower, cut into florets (about 8 cups)
• 1 -2 tablespoon vegetable oil
• salt
• 1 tablespoon butter
• 1 onion, diced
• 2 teaspoons curry powder
• 4 cups water
• 2 cups reduced-sodium canned chicken or 2 cups vegetable broth
• salt & pepper
• 2 tablespoons fresh parsley

Recipe

• 1 preheat oven to 450 degrees. on a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. spread out, and roast until the florets turn brown, about 25 minutes.
• 2 in a medium saucepan, melt butter over medium-high heat. add onions, and cook until soft, about 5 minutes. stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. uncover, lower heat, and simmer 5 minutes.
• 3 using a slotted spoon, transfer 4 cups cauliflower to a bowl, and set aside. put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. at this point i also chose to remove the onions. (you can keep them in if you like, it's just a texture thing to me.) stir puree into broth in pan, and reheat if necessary. ladle soup into bowls, and top with reserved florets and parsley.