Curried Cauliflower-Potato Soup

Name: Curried Cauliflower-Potato Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 large head cauliflower, coarsely chopped; 2 medium white onions, halved and thinly sliced; 3 tablespoons olive oil; 1.5 teaspoons ground cumin; 1.5 teaspoons ground coriander; 1 teaspoon salt; 0.5 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

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

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.

Nutrition Facts (per serving)

329	Calories
19g	Fat
36g	Carbs
8g	Protein

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.