Cauliflower Soup in the Kitchen
By: Laura Hartog
Updated: October 10, 2012
Quick Curry Cauliflower Soup
2 tablespoons olive oil
1 large onion, chopped
1 1/2 tablespoons sugar
4 teaspoons curry powder
8 cups cauliflower florets (from 1 large head), chopped
10 ounces Yukon Gold potatoes, peeled, diced into 1/2-inch cubes (about 1
1/4 cups)
7 cups low-sodium chicken broth
Salt and pepper
Plain yogurt
Preparation:
Heat oil in heavy large pot over medium-high heat. Add onion and saut until
translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir
1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to
boil. Reduce heat to medium, cover, and simmer until vegetables are tender,
about 35 minutes. Working in batches, puree soup in blender. Return soup to
same pot and bring to simmer. Season with salt and pepper. Ladle soup into
bowls and top with yogurt.
For more: www.misslaurieskitchen.com or check out her Facebook page.


