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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 med onion finely minced
- 1 Tbsp. curry pwdr
- 2 x garlic cloves finely minced
- 1 tsp grated fresh ginger
- 1 med cauliflower head separated small florets
- 1 can reduced-sodium chicken broth - (14 1/2 ounce) plus
- 2 c. water
- 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. minced fresh chives
Directions
- Heat oil in a large saucepan over medium heat. Add in onion and cook 3 min, till softened. Stir in curry pwdr, garlic and ginger; cook, stirring, 1 minute.
- Add in cauliflower, chicken broth and water. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 min, or possibly till cauliflower is very tender. Stir in cream.
- Puree soup in batches in a blender or possibly food processor till smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.
- This recipe yields 6 servings.
- Description: "Spice-savvy chefs in India have long partnered cauliflower with curry and ginger. Once you try this soup, youll see why."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 23 | 34% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 203mg | 8% |
| Potassium 236mg | 7% |
| Total Carbs 9.67g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.73g | 1% |
| Protein 2.29g | 4% |
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