Curry Cauliflower Soup - Cancer Nutrition Consortium

Ingredients

• 1 Cauliflower Head Cut into florets
• 3 tbsp Extra Virgin Olive Oil
• 1/2 tsp Sea Salt
• 1 cup Yellow Onion Finely Diced
• 1 Carrot Peeled; Diced
• 1 cup Celery Finely Diced
• 1 tsp Curry Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/8 tsp Ground Cinnamon
• 6 cups Vegetable Broth Low sodium
• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• Toss the cauliflower with 1 tablespoon of the olive oil and 1/8 teaspoon of salt and spread it in an even layer on the prepared pan.
• Bake until the cauliflower is tender; ~ 25 minutes.
• While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and pinch of salt and sauté until translucent; ~ 3 minutes.
• Add the carrots, celery and 1/8 teaspoon salt and sauté until the vegetables begin to brown; ~ 12 minutes.
• Add the curry powder, cumin, coriander, cinnamon and 1⁄4 teaspoons of salt and stir until the spices have coated the vegetables.
• Pour in 1⁄2 cup broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
• Pour 3 cups of the remaining broth into a blender, then add half of the sauteed vegetables and roasted cauliflower.
• Blend until smooth.
• Then pour the mixture into a soup pot and repeat the process with the remaining broth and remaining vegetables and cauliflower.
• For a thinner consistency, add another cup of broth.
• Gently reheat the soup over low heat.