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Roasted Cauliflower Soup with Curry and Ginger

  • 65minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head cauliflower , trimmed and separated into flowerets

  2. 2 tbsp. olive oil

  3. 1 bunch leek , washed well, white and green part only, thinly sliced (about 1 cup)

  4. 2 cloves garlic , minced

  5. 8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

  6. 1/3 bunch fresh cilantro leaves (about 1/2 oz.)

  7. 1 tsp. curry powder

  8. 1 tbsp. minced fresh ginger root

  9. 1 tsp. grated lemon rind or 1 stalk lemongrass, minced

  10. 1/2 tsp. ground cumin

Instructions Jump to Ingredients ↑

  1. Place the cauliflower on a baking sheet. Drizzle with 1 tablespoon oil. Roast in a 425°F oven for 30 minutes.

  2. Heat the remaining oil in a 12-quart saucepot. Add the leeks and garlic and cook until the leeks are tender. Add the broth, cilantro, curry, ginger, lemon, cumin and cauliflower. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.

  3. Pour one-third of the cauliflower mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with remaining cauliflower mixture. Pour the soup through a sieve. Season to taste.

  4. Divide the soup among 8 serving bowls.

  5. TIP: Optional garnish: Diced smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or cauliflower.

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