Curry Roasted Cauliflower Soup recipe

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Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder, or more to taste
2 teaspoons mustard seeds
5 tablespoons butter, divided
⅓ cup chopped sweet onion
6 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Nutrition Info

157.4 calories
carbohydrate: 9.5 g
cholesterol: 25.3 mg
fat: 12 g
fiber: 2.3 g
protein: 3.9 g
saturatedFat: 5.5 g
servingSize: -
sodium: 825.3 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan, toss to coat cauliflower.

  3. Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.

  4. Heat 2 tablespoons butter in a saucepan over medium heat, cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion, bring to a boil. Reduce heat to low and simmer.

  5. Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat, cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth, season with salt and pepper.

Recipe Yield

8 cups

Recipe Note

This savory soup is a great way to use cauliflower.

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