Curried Cauliflower-Potato Soup
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Description
Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit.
Ingredients
- 1 large head cauliflower, coarsely chopped
- 2 medium white onions, halved and thinly sliced
- 3 tablespoons olive oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons salted butter
- 4 cloves garlic, crushed
- 1 large potato, with skin, cut into 1-inch pieces
- 1 teaspoon ground turmeric
- 1 (32 fluid ounce) container vegetable stock
- 2 tablespoons sliced almonds
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C).
- 2. Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
- 3. Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
- 4. While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
- 5. Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
- 6. While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
- 7. Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.
Nutrition Facts
serving: 4 servings
calories: 328.6 kcal
carbohydrates: 36.4 g
protein: 8.2 g
saturated fat: 5.4 g
cholesterol: 15.3 mg
sodium: 967.2 mg
fiber: 9.4 g
sugar: 8.4 g