Roasting the cauliflower in the oven brings out the natural sweetness, so not a lot of added flavors are needed in this dish. Just a hint of curry, celery and onion, balanced out with chicken broth and a touch of half & half. This soup is the type of soup that begs to have something dunked into it, so I paired it with some homemade croutons which I'll include the recipe for at the bottom of this page.
I really hope you enjoy!
Ingredients
1 large head cauliflower, cut into florets {about 6 cups}
Extra virgin olive oil
Fresh cracked salt & pepper
1 tbsp. unsalted butter
2 medium stalks celery, chopped
1 medium onion, diced
1 1/2 tsp. curry powder
6 cups low sodium chicken broth
1 cup half & half
Directions
Heat oven to 375 degrees F. Place cauliflower florets on a baking sheet, and drizzle with olive oil. Sprinkle with ground salt & pepper, and roast in the oven for around 20 minutes, flipping florets once during that time period. Once they begin to lightly brown up, and can easily be pierced with a fork, remove from oven and set aside.
Melt the butter in a medium sized stock pot over medium-high heat. Cook the celery, and onion until soft and translucent, around 5 minutes. Stir in the curry powder.
Next, add in the roasted cauliflower {making sure to scrape in the browned bits from the baking sheet} & chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
Transfer to a blender and puree until smooth. If your blender is smaller {like mine}, you may need to do this step in a few batches. Once complete, transfer back to your stockpot.
Add in the half & half, season with salt & pepper to taste, and simmer for 5 more minutes, stirring occasionally.
To serve, pour into bowls, lightly drizzle with olive oil if desired, and serve with crusty bread or home made croutons {recipe follows at the bottom of this page}.
For homemade croutons:
Take a large baguette, and slice 1 inch rounds on a diagonal. Place rounds on a baking sheet, drizzle with a bit of olive oil, and lightly sprinkle with salt and garlic powder {optional}.
Place in oven, and bake at 375 degrees F, for around 15 minutes, or until golden brown.
Store in an airtight container.
Thanks for reading! xx
When I saw this on instagram yesterday I couldn't wait for the recipe!! My mouth is literally watering right now- looks delicious!
ReplyDeleteThanks Biana! It's SO good :)
DeleteYummy! Trying this out this weekend!
ReplyDeleteYayyy :) Let me know how you like it! xx
DeleteMade this last night! I subbed the curry for cayenne for a nice kick. Let's just say the pot was all gone.
ReplyDeleteThat sounds scrump! I'm going to try that sub next time! xx
Delete