Curry Roasted Cauliflower Soup

  4.3 – 3 reviews  • Cauliflower

When I was a vegetarian in my adolescent years, my mother created this dish for cheesy lentils. Even now, my meat-loving spouse and I both adore it. It remains one of our favorites.

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8
Yield: 8 cups

Ingredients

  1. 1 head cauliflower, cut into florets
  2. 2 tablespoons olive oil
  3. 2 teaspoons curry powder, or more to taste
  4. 2 teaspoons mustard seeds
  5. 5 tablespoons butter, divided
  6. ⅓ cup chopped sweet onion
  7. 6 cups chicken broth
  8. 3 tablespoons all-purpose flour
  9. 1 cup milk
  10. salt and ground black pepper to taste

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
  3. Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
  4. Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
  5. Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.
  6. The cauliflower can be roasted and refrigerated up to 2 days ahead.
  7. Half-and-half can be substituted for the milk, if desired.

Nutrition Facts

Calories 157 kcal
Carbohydrate 10 g
Cholesterol 25 mg
Dietary Fiber 2 g
Protein 4 g
Saturated Fat 6 g
Sodium 825 mg
Sugars 4 g
Fat 12 g
Unsaturated Fat 0 g

Reviews

Jeffrey Ramirez
I made this according to the instructions and as suggested, added more curry powder. I added 1 teaspoon of Penzey’s Hot Curry Powder as I like a little kick. I suppose you could add regular curry powder and a little bit of cayenne pepper. I have frozen some of it and hope to remember to come back and let everyone know how it freezes. Well, it doesn’t maintain a perfect consistency after being frozen, but it didn’t affect the flavor at all. For me it was worth freezing so that I could have it again without any prep. My wife does not like cauliflower so when I make a full batch I either have to freeze or can. Well, it doesn’t freeze as well as I’d like. The flavor was retained but the consistency wasn’t. It became a little watery. Would I freeze it again? Probably just so I don’t have to eat it for a week to use it up.
Renee Rodgers
I made it to the recipe. I love it.
David Dixon
For me this was pretty bland. I would make sure you had a highly flavorful curry powder to add as it needs it. I probably added 3 times the amount to get it to taste like curry at all. Even wit adjusting the spices to taste, something was missing for me.

 

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