Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower Curried Cauliflower-Potato Soup 4.8 (8) 8 Reviews 5 Photos Roasted cauliflower and onions add incredible flavor to this easy curried cauliflower soup, and a potato thickens it up a bit. Recipe by Porchdog Published on October 22, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 large head cauliflower, coarsely chopped 2 medium white onions, halved and thinly sliced 3 tablespoons olive oil 1 ½ teaspoons ground cumin 1 ½ teaspoons ground coriander 1 teaspoon salt ½ 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 Directions Preheat the oven to 400 degrees F (200 degrees C). Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat. Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes. While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes. Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes. While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes. Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds. I Made It Print Nutrition Facts (per serving) 329 Calories 19g Fat 36g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 329 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 27% Cholesterol 15mg 5% Sodium 967mg 42% Total Carbohydrate 36g 13% Dietary Fiber 9g 34% Total Sugars 8g Protein 8g Vitamin C 121mg 607% Calcium 107mg 8% Iron 3mg 16% Potassium 1199mg 26% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved