Appetizers / Soups / Salads

Roasted Cauliflower and Curry Soup is for Lunch.

Roasted Cauliflower and Curry Soup takes 30 minutes to prepare.

Roasted Cauliflower and Curry Soup takes 20 minutes to cook.

Roasted Cauliflower and Curry Soup makes 4 servings.

The ingredients for Roasted Cauliflower and Curry Soup are:

1 large head of cauliflower, trimmed and separated into florets

1 tbs olive oil

Salt & pepper to taste

1Tbs. butter

1 onion, chopped

1 garlic clove, smashed

4 cups of Chicken or Vegetable broth

1/2 tsp. curry powder

Here is how you make Roasted Cauliflower and Curry Soup:

Makes appx. (4) 1.5 cup servingsPreheat oven to 425 degreesPlace cauliflower on a baking sheet or in a large roasting pan. Toss with olive oil, salt & pepper. Roast at 425 for 15 to 30 minutes.Towards the end of the roasting time, melt butter in soup pot and add onion and garlic. Saute until soft, appx. 5 minutes. Add roasted cauliflower to potAdd 1-1/2 to 2 cans broth, enough to cover vegetables completely. Simmer for 15 to 20 minutes.Using an immersion blender, CAREFULLY blend until almost smooth. Alternately, use a counter top blender or food processor and work in batches.Ladle into bowls and sprinkle curry powder evenly over each serving.Number of Servings: 4Recipe submitted by SparkPeople user TOTALINDECISION.

The nutritional information for Roasted Cauliflower and Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 130.2

• Total Fat: 6.8 g
• Cholesterol: 12.6 mg
• Sodium: 1,044.5 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 5.8 g
• Protein: 5.6 g