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Roasted Curried Cauliflower Soup

Servings = 4 | Serving size =about 2 cups

This recipe can be multiplied by 2.

This recipe keeps well for about 3 days in the refrigerator.

Serve with 2 ounce whole wheat roll for sopping up the soup.

AND

Serve with Roasted Beet and Fennel Salad

2 cups water
1 head cauliflower
spray olive or grapeseed oil
1 tsp olive or grapeseed oil
2 cloves garlic
1 large white onion
3 ribs celery
2 cups low sodium chicken stock
2 cups water
1/4 tsp salt
fresh ground black pepper
3/4 tsp curry powder

Preheat oven to 375°F. Place a large skillet in the oven.

Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.

Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.

While the cauliflower rinse the medium pot and return place over medium heat. Add the grapeseed oil and the garlic and onions. After about 5 minutes add the celery. Stir frequently.

Turn the cauliflower at least once (after 7 - 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.

Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.

Serve hot.

Nutrition Facts

Serving size: 2 cups | Servings 4

Calories 95 | Calories from Fat 19

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 0g (2%)

Monounsaturated Fat 4g | Trans Fat 1g

Cholesterol 0 mg (0 %) | Sodium 251 mg (10 %)

Total Carbohydrates 16g (5%) | Sugars 7g

Dietary Fiber 5g (20%) | Protein 6g

Vitamin A 3% | Vitamin C 121 % | Calcium 6% | Iron 6%

Vitamin K 32 mcg  | Potassium  706 mg | Magnesium  32 mg

 
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