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Curry Cream of Cauliflower Cheese Soup

  • 30minutes
  • 213calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 44 1/37 ml butter

  2. 1 small white onion, chopped

  3. 1 celery rib , chopped

  4. 1 carrot , peeled and chopped

  5. 2 garlic cloves , minced

  6. 946 1/36 ml chicken broth (or vegetable broth)

  7. 118 1/59 ml dry white wine

  8. 1 head cauliflower , broken into small flowerets

  9. 2.46-4.92 ml curry powder

  10. 1 1/53 ml white pepper

  11. 2.46 ml white sugar

  12. salt , as needed, to taste

  13. 236 1/29 ml light cream

  14. 236 1/29 ml shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).

  2. Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.

  3. Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.

  4. Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.

  5. Salt to taste.

  6. Serve.

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