Cauliflower Curry Soup

It’s about 40º this morning and it snowed twice over the weekend. We needed to cheer ourselves up big time. Doesn’t soup always satisfy? Especially when it’s a yummy bowl of curry creaminess!

Cauliflower, homemade sodium-free chicken broth, one large onion, 1 Tbsp butter, 2 cloves of garlic, curry powder and cayenne pepper (omit if you don’t want the heat) and 1/3 C half & half. We drizzled a tablespoon extra half & half on top and sprinkled some fresh tarragon on top. Homemade croutons round out the meal.

We still have soup for tomorrow’s lunch! We made a big batch of gazpacho this afternoon, because Wednesday is May 1st, dammit, and we are thinking spring, even if the thermometer doesn’t act like it!

Cauliflower Curry Soup

This soup is in regular rotation in the K2.0 kitchen!
Prep Time 15 mins
Cook Time 20 mins
Servings 4 servings
Calories 164 kcal

Ingredients
  

  • 1 large head of cauliflower
  • 1 large yellow onion
  • 1 Tbsp unsalted butter
  • 2 cloves garlic
  • 1 Tbsp curry powder
  • cup half and half
  • 4 cups unsalted chicken broth

Instructions
 

  • Halve, peel, and rough cut the onion. Place in a large soup pot with the butter. Turn heat to medium high and sauté onions until translucent.
  • While onions cook, trim leaves from cauliflower and separate into florets.
  • Peel and chop garlic. Add to soup pot, and stir for 1 minute.
  • Add curry powder, cayenne pepper, cauliflower and chicken stock. Stir well. Turn heat to high. When soup reaches a boil, turn heat to low, place lid on pot, and simmer for 15-20 minutes.
  • Using a blender or an immersion blender, puree the soup until it's a smooth consistency. Pour the puree back into the soup pot. Add half & half, and stir well.

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