Golden Cauliflower-Curry Soup Recipe
Cook Time: 30 Minutes
Phase: Phase 1
1 tablespoon Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions
2 clove Garlic
1 tsp Ginger
1 tbsp Curry Powder
1 head, medium (5-6" dia) Cauliflower
1 14.5 oz can Chicken Broth, Bouillon or Consomme
2 cup Tap Water
1 cup Heavy Cream
4 Tbsp Chives, chopped
- 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.
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.