Creamy Curried Cauliflower Soup
Equipment
- food processor, or blender
- Cutting board
- knife
Ingredients
- 2 tablespoons butter or vegetable oil
- 1 yellow onion chopped
- ½ teaspoon mild curry paste
- 1 cauliflower cut into thin slices (about 2 lbs total)
- 1 potato peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups half and half or milk
- ¼ teaspoon salt
- ¼ teaspoon Tabasco sauce
- ¼ cup red onion thinly sliced (for garnish)
- ¼ cup fresh cilantro chopped (for garnish)
Instructions
- In a large skillet, melt butter over low heat.
- Add chopped yellow onion and curry paste.
- Cook, stirring occasionally, for about 5 minutes or until the onion is softened.
- Transfer the onion mixture to the slow cooker.
- Add cauliflower, diced potato, and broth to the slow cooker.
- Cover and cook on low for 4 to 6 hours.
- Once cooked, use a food processor or blender to puree the soup until smooth, working in batches if necessary.
- Alternatively, use a hand mixer directly in the slow cooker.
- Add the half and half (or milk), salt, and Tabasco sauce to the slow cooker.
- Mix well.
- Cover and continue cooking on high for an additional 10 minutes or until the soup is hot.
- To serve, garnish each serving with thinly sliced red onion and chopped cilantro.
Notes / Tips / Wine Advice:
Variant:
Omit the garlic and experiment with additional flavors such as dried herbs, chili powder, or freshly ground black pepper to suit your taste preferences.Wine advice:
Pair this creamy curried cauliflower soup with a light-bodied white wine such as Chardonnay or a crisp and refreshing Riesling. The wine’s acidity will balance the creaminess of the soup and enhance its delicate flavors.Nutritional Information
Calories: 150 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 9 g | Fiber: 3 g | Sugar: 4 g