Cool Curry Cauliflower Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- salt and pepper to taste
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon curry powder
- 1/2 cup half-and-half
- 2 medium-sized onions, chopped
Preparation 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes. 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly. 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions. Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes. 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly. 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions. Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
