Curried Cauliflower Soup Recipe
This smooth and silky soup is great as an appetizer or a light dinner. Using Blendtec's Herbed Vegetable Broth Powder makes this recipe a great vegan dish.
Overview
Total time: 35 M
Servings: 5
Calories: 100
Ingredients
- 1 head cauliflower
- 1 1/2 tsp. curry powder
- 2 tsp. Herbed Vegetable Broth Powder or bouillon
- 1 tsp. kosher salt
- 2 tbsp. olive oil
- 1 onion sliced into ¼" rings
- 3 cups water
- 1 tbsp. chopped parsley optional
Nutritional Information
- Serving Size: 1½ cups
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 650mg
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 5g
- Protein: 4g
Instructions
- Preheat oven to 425°F.
- Add cauliflower, onion, oil, curry powder, and salt to baking pan. Roast vegetables for 25 minutes.
- Add water, herbed vegetable broth powder or bouillon, and 3 cups of roasted cauliflower and onions to WildSide+ jar. Secure lid and press "Speed Up" to Speed 6; blend until desired consistency is reached.
- Pour 1 cup soup into each bowl, and top with remainder of roasted vegetables.
- If desired, garnish with chopped parsley.
OK – I just made this soup, but the speed button did not do it for me. I used the soup button 3 times. It was fantastic!! And it was hot – well hot enough to eat, not boiling hot. Delicious!!
This is fantastic! The curried roasted cauliflower and onions are also just good without making the soup. Will make again. I did use the soup button twice to help heat it up.
We have made this several times; love it. We get a huge cauliflower, then keep out about 1/3 after roasting, cut it in small pieces, add to finished soup for some chunkiness. VERY filling…..delish taste.
I used hot water, added the steaming hot veggies that were just roasted, and used the soup button. The soup was piping hot and delicious! (I doubled the amount of curry and added an additional tablespoon olive oil to roast the vegetables.)
Great soup! I added diced pan-fried zucchini and bit romaine lettuce I had in my fridge still. Yummm!!
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