Curried Cauliflower Soup
"I found this in a Good Housekeeping magazine years ago. I haven't tried it yet, but it sounds good."
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 1 teaspoon curry powder (to taste)
- 1 medium head cauliflower, cut into small flowerets
- 1 medium garlic clove, chopped
- salt
- 1 cup nonfat milk
- fresh ground pepper
- 1⁄4 cup fresh chives, chopped
- 6 tablespoons nonfat sour cream
directions
- Heat the oil in a heavy 4-quart saucepan over medium-high heat.
- Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
- Add the curry powder, stirring constantly (so as not to burn it) for 1 minute.
- Add the cauliflower, garlic, 3 cups cold water, and salt to taste.
- Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
- Add the milk, bring back to a simmer, and remove from the heat.
- Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
- Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
- Garnish each serving with some chives and a tablespoon of sour cream.
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Reviews
-
What a wonderfully light soup! I had this for lunch today, and it was great. It was ready in no time at all, and is kind to the waistline! I increased the curry powder just a bit. Thanks for sharing!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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