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.
I love this soup. I started experimenting with the recipe when I had some extra sweet potatoes in the frig. It is a great option if you have some items you need to use in your frig.
How do I cut the onion taste? I followed the recipe but I think my onion was a bit too strong.
This recipe is great but if you’re calorie counting you can omit the oil. Also if you don’t like a strong onion taste, try leeks (1 1/2 per med. cauliflower & cut the water to 2 cups ) I even omit the salt because the bouillon is salty enough. Also if you want to add some heat, don’t bother grinding the chili peppers first, just add them as is, you are using a Blendtec after all!
When I made this soup the first time, it was a little too onion-y for me too. There are a couple of things that can help mellow the onion taste:
1. This is probably the easiest solution, just reduce the amount of onion in the recipe by half. Half the onion = half the onion flavor.
2. After roasting the onion for 25 minutes, my onion slices still seemed a little on the raw side. Roasting the onions longer wasn’t an option since they were starting to burn on the edges, so I ended up sauteeing the onions in a skillet with a bit more oil until they were cooked through. The resulting soup was much more mellow in the onion department.
3. As another reviewer suggested, trying using one or two leeks (just the white and pale green part) instead of the onion. Leeks have a less assertive flavor than onions.
I hope that helps!
Can I substitute anything else for the onion as we don’t eat onion or shallots, leeks etc We do eat garlic though.
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