Curried Cauliflower Soup
Curry is a fabulous flavor pairing with cauliflower; makes for a very tasty soup.
Makes about 6-7 c.
1 Tbsp. butter
3 Tbsp. chopped mild onion
1/2 c. chopped celery
4 ample c. small cauliflower florets (can use some broccoli stems too; will affect soup color)
3/4 tsp. curry powder
4 c. chicken or vegetable broth (+?)
1/2 c. heavy cream (or half and half), optional
Salt and pepper
In a soup pot, saute the onion and celery in butter until soft.
Add the cauliflower, sprinkle with curry, stir for a few seconds, then add the broth.
Cook about 5-8 minutes, until cauliflower is somewhat softened, but not mushy.
Transfer into a blender, (or use immersion blender), and puree until smooth.
Pour back into pot, season with salt and pepper, and add cream if using.
If consistency is a little thick, add a splash more broth. Rewarm as needed.
Recipe created or adapted by Liz Talley, Urban Graze
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