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1. Roast the Cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and 1 teaspoon of curry powder. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
2. Sauté the Vegetables: Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, garlic, and celery, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
3. Simmer the Soup: Add the roasted cauliflower, chicken or vegetable broth, cubed potato, and remaining 1 teaspoon of curry powder to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are very tender.
4. Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender, blending until smooth and creamy.
5. Serve and Garnish: Ladle the soup into bowls. Drizzle each serving with a bit of olive oil and garnish with reserved roasted cauliflower florets and fresh parsley.
Nutritional Facts
– Calories: 180 kcal per serving
– Protein: 6g
– Carbohydrates: 22g
– Fats: 8gIngredients
– 1 large head of cauliflower, cut into florets
– 4 tablespoons olive oil, divided
– 1 teaspoon curry powder, divided
– Salt and black pepper, to taste
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 celery stalks, chopped
– 4 cups (1 liter) chicken or vegetable broth
– 1 medium potato, peeled and cubed
– Fresh Italian parsley, for garnish
Instructions
see next page
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