Creamy curry cauliflower soup
Try this Creamy curry cauliflower soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1.5 cups water
- 1/2 cup diced red onion
- dash of salt & pepper
- 2 garlic cloves diced
- 1/2 cup diced red pepper
- 3 cups + 2 tbsp fat free vegetable broth
- i head of cauliflower chopped
- 1.5 tbsp curry powder
- 3/4 tbsp chili powder
- pinch of cayenne pepper (optional omit if you don't like heat)
- Carbohydrate 1.29739750073728 g
- Cholesterol 0 mg
- Fat 0.110119375203126 g
- Fiber 0.388418760146773 g
- Protein 0.190431875163184 g
- Saturated Fat 0.0212884687846698 g
- Serving Size 1 1 Serving (55g)
- Sodium 6.01656250929146 mg
- Sugar 0.908978740590503 g
- Trans Fat 0.0226914062903565 g
- Calories 6 calories
In a large pot cook your diced garlic with your 2 Tbsp of broth for a few minutes over medium heat, then add in your peppers & onion. Sautee for another few minutes stirring often.Add your cauliflower, curry powder, chili powder, cayenne pepper and salt/pepper and stir.Pour in your 3 cups of broth and water and stir well.Bring to a boil over high heat, then cover and simmer on low for 25 minutes.Let soup cool a bit then blend in your food processorMakes 8- 1 cup servings*I also used this soup as a sauce for chicken & rice, I just heated it up in a large skillet and added cooked diced chicken then served over rice, it was delicious!
