Golden Cauliflower-Curry Soup
6.3g
Net Carbs
4.6g
Protein
17.6g
Fat
3.0g
Fiber
205
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 cloves Garlic
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 1 teaspoon Ginger
- 1 tablespoon Curry Powder
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Tap Water
- 1 medium (2-1/2" diameter) Onions
- 1 cup Heavy Cream
- 1 head, medium (5-6" dia) Cauliflower
- 4 tablespoons Chives, chopped
Directions:
- Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along with the curry powder; cook, stirring, 1 minute.
- Cut cauliflower into florets, discard center. Add cauliflower, chicken broth or vegetable broth and water to the saucepan with the onion. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
- Purée soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.
