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Curry Roasted Cauliflower Soup
Curry Roasted Cauliflower Soup
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Curry-spiced cauliflower soup, perfect for a flavorful breakfast or lunch.
Ingredients:
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder, or more to taste
  • 2 teaspoons mustard seeds
  • 5 tablespoons butter, divided
  • 0.33333334326744 cup chopped sweet onion
  • 6 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Toss cauliflower with olive oil, curry powder, and mustard seeds in a baking pan until evenly coated.
  • Roast the cauliflower in the oven until golden brown, for about 35 to 40 minutes.
  • In a saucepan over medium heat, melt 2 tablespoons of butter. Sauté the onion until softened, for about 5 to 10 minutes. Stir in chicken broth and cauliflower, bring to a boil, then reduce heat and simmer.
  • In a small saucepan over medium-low heat, melt 3 tablespoons of butter, then stir in flour to make a roux. Cook until thickened and slightly browned, about 5 minutes. Gradually add milk, stirring constantly until thickened, for 5 to 10 minutes. Incorporate the roux into the soup until well combined, then season with salt and pepper.

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