This creamy cauliflower soup has a luxuriously velvety texture with a hint of warm curry flavor. A quick and easy 30-minute dish.
Ingredients
2tablespoonsunsalted butter
1minced shallot
1teaspoonminced garlic
1tablespoonall-purpose flour
1teaspooncurry powder
3cupsvegetable brothor chicken broth
1head of cauliflowerabout 2lbs, cut into small pieces
¼cupheavy creamoptional
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!