Name: Curried Cauliflower-Potato Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
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

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

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Step 2

Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
Step 3

Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
Step 4

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.
Step 5

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.
Step 6

While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
Step 7

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; protein 8.2g; carbohydrates 36.4g; fat 18.7g; cholesterol 15.3mg; sodium 967.2mg. Full Nutrition

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