Curried Cauliflower Soup
Ingredients
Instructions
Steam the cauliflower florets in a small amount of water for about 10 minutes until tender. Drain and set aside.
While the cauliflower is steaming, melt the butter over low heat in a 3 or 4-quart saucepan. Add the onion and sauté for several minutes until soft, taking care not to brown the onions.
Add the garlic and cook for 1 minute.
Add the garlic and cook for 1 minute.
Add the onion mixture, cauliflower, and ½ cup water to a blender. Whirl until creamy.
Return the cauliflower purée to the saucepan. Add the milk, cream, salt, and pepper.
Heat slowly without boiling before serving, adding more milk if needed to thin.
Ladle the soup into bowls and garnish with a dollop of yogurt and the roasted chickpeas.
Serves 6
Note
The strength of curry powder varies. We suggest you start with 1 teaspoon curry powder, adding more to taste.
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Ingredients
Directions
Steam the cauliflower florets in a small amount of water for about 10 minutes until tender. Drain and set aside.
While the cauliflower is steaming, melt the butter over low heat in a 3 or 4-quart saucepan. Add the onion and sauté for several minutes until soft, taking care not to brown the onions.
Add the garlic and cook for 1 minute.
Add the garlic and cook for 1 minute.
Add the onion mixture, cauliflower, and ½ cup water to a blender. Whirl until creamy.
Return the cauliflower purée to the saucepan. Add the milk, cream, salt, and pepper.
Heat slowly without boiling before serving, adding more milk if needed to thin.
Ladle the soup into bowls and garnish with a dollop of yogurt and the roasted chickpeas.
Serves 6
Note
The strength of curry powder varies. We suggest you start with 1 teaspoon curry powder, adding more to taste.