Golden Cauliflower-Curry Soup Recipe
6.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:15 Minutes
Style:Indian
Cook Time:30 Minutes
Phase:Phase 1
Difficulty:Difficult
Style:Indian
Cook Time:30 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1tablespoonExtra Virgin Olive Oil
- 1medium (2-1/2" dia)Onions
- 2cloveGarlic
- 1tspGinger
- 1tbspCurry Powder
- 1head, medium (5-6" dia)Cauliflower
- 114.5 oz canChicken Broth, Bouillon or Consomme
- 2cupTap Water
- 1cupHeavy Cream
- 4TbspChives, chopped
DIRECTIONS
- Heat oil in a large saucepan over medium heat. Dice the onion and add it to the pan, cook 3 minutes, until softened. Mince the garlic and finely mince the ginger then stir them into the pan along with the curry powder; cook, stirring, 1 minute.
- Cut cauliflower into florets, discard center. Add cauliflower, chicken broth or vegetable broth and water to the saucepan with the onion. Bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes, or until cauliflower is very tender. Stir in cream.
- Purée soup in batches in a blender or food processor until smooth. Return soup to saucepan. Season to taste with salt and pepper. Heat through before serving; garnish with chives.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
