Curried Cauliflower Soup
User Reviews
5.0
9 reviews
Excellent
Curried Cauliflower Soup
Report
Curried Cauliflower Soup with fried onions and toasted cumin seeds. Adapted from Cook's Illustrated Magazine.
Share:
Ingredients
- 1 head cauliflower about 2 pounds
- 4 ounces unsalted butter or ghee, (4 ounces) For vegan, use coconut oil.
- 1 leek white and light green parts only, halved lengthwise, sliced thin and washed throughly.
- 2 small onions halved and sliced thin, reserve half for crispy onions.
- 1 1/2 Tablespoons curry powder (less or more depending on your taste or the strength of your curry powder)
- 1 Tablespoon whole cumin seeds optional
- kosher salt and pepper
- 5 cups water
Instructions
- Pull off outer leaves of cauliflower and trim stem. Using paring know, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
- Melt 3 tablespoons butter or ghee in large saucepan over medium-low heat. Add leek, onion, curry powder and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
- Increase heat to medium-high; add water, sliced core and HALF of the sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
- Add remaining sliced cauliflower, return to simmer and continue to cook until cauliflower is tender, about 15-20 minutes.
- Meanwhile, in a medium frying pan, saute remaining sliced onion in 3 tablespoons of butter or ghee, stirring occasionally, until golden brown and crispy. Reserve.
- In same pan, add 2 more tablespoons butter and cook reserved cauliflower florets, stirring frequently until florets are golden brown and butter is browned and fragrant, about 6-8 minutes. Reserve florets in a bowl and season to taste with salt and pepper, save remaining butter in the pan for drizzling.
- Over a medium heat, toast whole cumin seeds, shaking pan for 1-2 minutes until they pop and crackle.
- Puree soup in batches in a blender or food processor. Add water if necessary if soup is too thick.
- Garnish each bowl with reserved florets, toasted onions and cumin seeds. Drizzle each bowl with melted browned butter.
Nutrition Information
Show Details
Serving
1serving
Calories
288kcal
(14%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
71mg
(3%)
Potassium
619mg
(18%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1.122IU
(0%)
Vitamin C
76mg
(84%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 288kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 71mg | 3% |
| Potassium | 619mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1.122IU | 0% |
| Vitamin C | 76mg | 84% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
