Curried Cauliflower Soup
by brenehan
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INGREDIENTS
- 1 head Cauliflower ; Cut into florets, about 6 cups
- 2 tablespoon Olive oil
- 1 tablespoon Butter ; chopped
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Dried coriander
- 1/2 teaspon Hot paprika or chili powder
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth
- 2 cups Water
- 1 cup Yogurt
INSTRUCTIONS
Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.
Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
NOTES
From: http://food52.com/recipes/11855-curried-cauliflower-soup
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (568g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 179 | ||
| Calories from Fat: 76 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.4g | 11 % | |
| Saturated Fat 4.4g | 22 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 17.7mg | 5 % | |
| Sodium 1065.9mg | 37 % | |
| Potassium 573.7mg | 15 % | |
| Total Carbohydrate 22.8g | 7 % | |
| Dietary Fiber 3.9g | 16 % | |
| Sugars, other 19g | ||
| Protein 5.7g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 179
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