Curry Roasted Cauliflower Soup Tasty Recipes

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Curry Roasted Cauliflower Soup

"This savory soup is a great way to use cauliflower."

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
• 1/3 cup chopped sweet onion
• 6 cups chicken broth
• 3 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• 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.

Notes :

• The cauliflower can be roasted and refrigerated up to 2 days ahead.
• Half-and-half can be substituted for the milk, if desired.

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