Curried Cauliflower Soup
This six-ingredient concoction is simple, but the flavor is anything but! The curry, cumin, and coriander spice up this dish and provide a fragrant Middle Eastern flavor. And if you want to make the soup look as hot as it tastes, consider using orange cauliflower instead of white cauliflower. Orange cauliflower has 25 percent more vitamin A than white cauliflower and lends an attractive color to the soup. For additional flavor, add a large onion or shallots to this recipe.
Serves 4
1 pound cauliflower florets
21⁄2 cups water
1 medium onion, minced
2 cloves garlic, minced
3 teaspoons curry powder
1⁄4 teaspoon cumin
1⁄4 teaspoon coriander
- Place all the ingredients into a 4-quart slow cooker. Stir. Cook on low for 8 hours.
- Use an immersion blender, or blend the soup in batches in a standard blender, until smooth.
