Creamy Cauliflower Soup
This creamy cauliflower soup has a luxuriously velvety texture with a hint of warm curry flavor. A quick and easy 30-minute dish.
Ingredients
- 2 tablespoons unsalted butter
- 1 minced shallot
- 1 teaspoon minced garlic
- 1 tablespoon all-purpose flour
- 1 teaspoon curry powder
- 3 cups vegetable broth or chicken broth
- 1 head of cauliflower about 2lbs, cut into small pieces
- ¼ cup heavy cream optional
For Garnish:
- Parsley
- Bacon bits
- Green onions
- Hot sauce
- Croutons
- Cheese
Instructions
- In a large Dutch oven pot, melt butter and add minced shallots and garlic. Cook over medium heat, stirring frequently, for about a minute.
- Stir in flour and curry powder and cook for another 2 minutes, or so, stirring frequently to prevent burning. In this step, we’re cooking off raw flour taste and blooming the curry spice.
- Pour in broth and deglaze the pan well.
- Add chopped cauliflower, mix well and cover the pot. Bring it to a boil and then reduce heat to simmer the soup for about 20 minutes.
- Once the cauliflower is nice and soft, carefully transfer the soup into a blender and blend until smooth. Be extra cautious, as it’s a little dangerous to blend hot soup. If your blender has a small cap on top, remove it, so that the steam can escape, or it can explode. You can also use an immersion blender instead.
- Transfer the soup back into the pot and stir in heavy cream.
- Serve the soup topped with garnishes of your choice. Chopped parsley and bacon bits are my favorite!
Nutrition
Calories: 161kcalCarbohydrates: 13gProtein: 4gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 35mgSodium: 756mgPotassium: 478mgFiber: 3gSugar: 5gVitamin A: 774IUVitamin C: 70mgCalcium: 50mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.