Roasting the cauliflower and nuts deepens the flavor. The nuts also add body once the soup is pureed.

Cheryl Slocum
Recipe by Cooking Light

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Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 10 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

82 calories; fat 4.3g; saturated fat 1.8g; mono fat 1.6g; poly fat 0.5g; protein 4g; carbohydrates 9g; fiber 3g; cholesterol 8mg; iron 1mg; sodium 131mg; calcium 57mg.