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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