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Curried Cauliflower Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 150 calories, 17 g carbohydrate, (4 g fiber), 3 g protein, 8 g fat, (4 g saturated fat), 20 mg cholesterol, and 250 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 150
  • Makes: 17 cups

Ingredients

You'll Need

Parchment paper, handheld or conventional blender

Directions

  1. Preheat oven to 450 degrees. Toss 2 cups of the smaller florets and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, about 20 min, until edges of florets are dark golden brown. Set aside. 
     
  2. Heat olive oil in large stockpot on MED until oil faintly smokes. Add mirepoix; cook, stirring, about 3 min, until vegetables are soft, but not browned. Add the rest of the cauliflower. Cook, stirring occasionally, 15 min.
     
  3. Add banana and apple. Add curry powder, stirring to coat all ingredients. Cook about 5 min.
     
  4. Stir in vegetable stock; bring to simmer. Reduce to MED-LOW; cook about 15 min or until vegetables and fruit are tender.
     
  5. Puree soup until smooth with handheld or conventional blender. Stir in cream; season with salt and pepper.  Ladle into warm bowls; garnish with roasted cauliflower florets.
Chef Tips
  • For the smoothest consistency, use a conventional blender. Ladle small batches (about 2 cups at a time) into blender, being careful as you handle the hot soup. Puree until smooth. Return soup to pot; reheat on LOW.
     
  • If using a hand-held blender, you may want to peel apples.
     
  • This soup freezes well.
Options
Drizzle with Food You Feel Good About Pumpkin Seed Oil.

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