Roasted Curried Cauliflower Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied by 2 and keeps well for about 3 days in the refrigerator. Serve with 2 ounce whole wheat roll for sopping up the soup, as well as Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
Serve with Caesar Salad or Jicama Salad or Jicama Slaw or Roasted Beet and Fennel Salad or Roasted Beets or Roasted Eggplant Salad or Waldorf Salad or Zucchini Salad
Ingredients
| 2 cup Water |
| 1 head medium (5-6 inch dia.) Cauliflower, raw |
| 1 spray Spray olive oil |
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 3 Large stalk Celery, raw (diced) |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3/4 tsp. Curry powder |
Instructions
Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.
Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.
While the cauliflower cooks, rinse the medium pot and place over medium heat. Add the oil, the garlic, and the onions. After about 5 minutes add the celery. Stir frequently.
Turn the cauliflower at least once (after 7 - 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.
Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.
Serve hot.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Curry powder is fantastic in this cauliflower soup.
The combination of the roasted flavor of the vegetables and the spicy curry makes a perfect winter soup.
You do have to be careful about how much curry powder you add to recipes as there are so many choices in the supermarkets. One reliable choice is Machi and it is much more spicy. Try adding the curry powder 1/4 teaspoon at a time and stop when you like the taste.