Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 60 min
Prep Time: 15 min | Cook Time: 45 min
The small amount of curry used in this recipe doesn't actually make the soup taste like curry; it simply brings out the earthy flavor of the cauliflower. However, if you want a curry flavor, double the amount. If you prefer a thinner soup, add more stock or milk. For a thicker consistency, simmer for a longer period of time.
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Serving size: |
about 1 to 1 1/2 cups of soup |
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Calories per serving: |
145 |
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Total Fat 3.2g |
5% |
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Sodium 127mg |
5% |
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Serving size: |
about 1 to 1 1/2 cups of soup |
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Calories per serving: |
145 |
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% Daily Value* |
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Total Fat 3.2g |
5% |
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Saturated Fat 0.4g |
2% |
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Sodium 127mg |
5% |
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Total Carbohydrate 23.8g |
8% |
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Protein 8.9g |
12% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 tablespoon canola oil
- 2 leeks, white and pale green parts only, chopped finely
- 1 teaspoon curry powder
- 2 medium heads cauliflower
- 3 cups low-sodium vegetable stock
- 3 cups nonfat milk
- Salt and pepper to taste
Step by Step:
- Heat oil in a large pot or Dutch oven. Add leeks and curry powder and sauté for about 10 minutes, until soft and translucent.
- Core cauliflower and cut roughly into small florets (the smaller the florets, the faster the soup will cook). Add to leeks and sauté for 2 to 3 minutes, just to coat the cauliflower in a bit of oil. Add stock and milk and bring just to a boil, then reduce heat to a gentle simmer. Simmer for about 30 minutes, until the cauliflower is completely tender and can be easily pierced with a knife.
- Transfer soup mixture to a blender or food processor, filling the bowl just 1/3 full. Pulse a few times to break up the cauliflower florets, then puree until completely smooth.
- Add soup back into the pot or Dutch oven and again bring to a simmer until it reaches the desired consistency (to thin it out, add more stock, milk, or water). Season with salt and pepper.
