CURRIED ROAST CAULIFLOWER SOUP
Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
- Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
- Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
- Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
- Garnish soup with swirls of Coriander Chutney prior to serving if desired.
Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4
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Zahia Shoshi
[email protected]This soup is a waste of time and ingredients. It's bland, watery, and has no flavor.
Nirob Bonik
[email protected]I'm not sure why this recipe is called curried cauliflower soup. It doesn't taste like curry at all.
Joshua Ehis Aziengbe
[email protected]This recipe is missing some important ingredients. It doesn't call for any salt or pepper.
Shawn Creekpaum
[email protected]The soup was too thick for my liking. I would add more broth next time.
Alfie Jacques
[email protected]This soup is a bit bland for my taste. I would add more curry powder and garam masala next time.
AndTea
[email protected]I'm not a fan of curry, but this soup was still really good.
Olaoluwa Abiodun Olamilekan
[email protected]This soup is a great way to use up leftover cauliflower.
Sheila Morgan
[email protected]I'm allergic to coconut milk, so I substituted almond milk instead. It turned out just as good!
Eslam Ali
[email protected]I love how this soup is both healthy and delicious.
Nancy Vincent
[email protected]This soup is the perfect comfort food for a cold winter day.
Chris Charles
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it.
Alex Rockx
[email protected]This soup was easy to make and turned out great! I used a little less curry powder than the recipe called for, and it was still plenty flavorful.
Aleana Nicholson
[email protected]I'm not usually a fan of cauliflower soup, but this recipe changed my mind. It was so flavorful and comforting. I will definitely be making it again.
Michelle Sanders
[email protected]This curried cauliflower soup was a hit! It was creamy, flavorful, and had just the right amount of spice. I loved the addition of coconut milk, which gave it a unique and delicious flavor.