Roasted Cauliflower Soup with Curry Spices

Roasted Cauliflower Soup with Curry Spices

Roasted Cauliflower Soup with Curry Spices

Yield: Serves 8-10


Ingredients

2 heads cauliflower, cut into florets
2 Tbsp. vegetable oil
1 tsp. cumin seeds
1 tsp. madras curry, ground
1 tsp. turmeric
1 tsp. kosher salt
2 Tbsp. butter
1 med. onion, chopped
2 cups chicken broth
2 cups water (or more if needed)
1 ½ cups buttermilk
Chives


Preparation

Oven Temperature: 470-500 degrees

Flame Height: 4

Toss the cauliflower with oil, spices and salt and arrange on a shallow aluminum sheet pan. Roast in the center of the oven for 10 minutes, rotating pan 180 degrees and/or stirring as needed until golden brown all over.

Heat butter in a stock pot on top of stove over medium heat. Add onion and cook for 5 min. or until softened. Add cauliflower along with broth and enough water to cover. Bring to a boil and simmer for 10 minutes until vegetables are very soft.  Purée in a blender until smooth, return to pot and whisk in buttermilk.  Reheat  gently and serve garnished with fresh chives.



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