adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Curried Cauliflower-Potato Soup
Curried Cauliflower-Potato Soup
0 Likes
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Creamy curried cauliflower soup enhanced with roasted veggies and a potato for a velvety texture.
Ingredients:
  • 1 large head cauliflower, coarsely chopped
  • 2 medium white onions, halved and thinly sliced
  • 3 tablespoons olive oil
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons salted butter
  • 4 cloves garlic, crushed
  • 1 large potato, with skin, cut into 1-inch pieces
  • 1 teaspoon ground turmeric
  • 1 (32 fluid ounce) container vegetable stock
  • 2 tablespoons sliced almonds
Instructions:
  • Preheat the oven to a toasty 400 degrees Fahrenheit (200 degrees Celsius).
  • Spread the cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper. Toss to combine and ensure even coating.
  • Roast the cauliflower in the preheated oven until it is beautifully browned and tender, for about 25 minutes.
  • While the cauliflower is roasting, gently melt butter in a large saucepan. Sauté garlic until fragrant for about 3 minutes, then add the potato and turmeric. Pour in the stock, increase the heat to medium, and bring it to a simmer. Cover and cook until the potato is soft, around 10 minutes.
  • Take the cauliflower and onions out of the oven. Reserve 1 cup of cauliflower in a bowl. Add the rest of the cauliflower and onions to the soup. Bring the soup back to a simmer and let it cook for about 5 minutes until the flavors blend together.
  • Toast almonds in a dry skillet over low heat, stirring frequently, until golden for 3 to 5 minutes while the soup simmers.
  • Blend soup using an immersion blender until velvety. Taste and season accordingly. Serve in bowls, garnish with reserved cauliflower, and sprinkle with toasted almonds.

Similar Recipes