CURRY ROASTED CAULIFLOWER SOUP

Curry Roasted Cauliflower Soup image

This savory soup is a great way to use cauliflower.

Provided by catie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 8

Number Of Ingredients 10

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Ingredients

1 head cauliflower, cut into florets
2 tablespoons olive oil
2 teaspoons curry powder, or more to taste
2 teaspoons mustard seeds
5 tablespoons butter, divided
⅓ cup chopped sweet onion
6 cups chicken broth
3 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 9.5 g, Cholesterol 25.3 mg, Fat 12 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 825.3 mg, Sugar 4.3 g