Curried Cauliflower Soup

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Curried Cauliflower SoupRecipe
Photo: Jennifer Causey; Styling: Missie Neville Crawford

 

Roasting the cauliflower and nuts deepens the flavor. The nuts also add body once the soup is pureed.
Serves 10 (serving size: 2/3 cup)

Ingredients

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1 3/4 pounds cauliflower (1 large head), cut into 1/2-inch-thick slices
Cooking spray
1/4 cup slivered almonds
1 1/2 teaspoons unsalted butter
3/4 cup chopped yellow onion
3 garlic cloves, crushed
1 Granny Smith apple, peeled and chopped (about 1 1/2 cups)
1 1/2 teaspoons curry powder
4 cups water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 bay leaf
2/3 cup half-and-half
1/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh chives
Cracked black pepper

Preparation

Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 375°.

2. Place cauliflower on a baking sheet coated with cooking spray. Lightly coat cauliflower with cooking spray. Bake at 375° for 30 minutes or until cauliflower begins to brown on the bottom. Turn cauliflower over; bake 5 minutes. Add almonds to pan; bake an additional 5 minutes or until almonds are browned.

3. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally. Add apple; cook 3 minutes. Add curry powder; cook 2 minutes, stirring frequently. Stir in cauliflower, almonds, 4 cups water, salt, pepper, and bay leaf; bring to a simmer. Cover and cook 30 minutes or until cauliflower and apple are very tender. Discard bay leaf. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Return soup to pan; stir in half-and-half. Top soup with yogurt and chives; sprinkle with cracked black pepper.

Created date

August 2014

Nutritional Information

Calories 82
Fat 4.3 g
Satfat 1.8 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 8 mg
Iron 1 mg
Sodium 131 mg
Calcium 57 mg