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Curried Cauliflower Soup

  • 1 tbsp. olive oil
  • 1 tbsp. grass-fed unsalted butter
  • 1 onion, peeled and chopped
  • 5 cups water or chicken stock
  • 1 large head cauliflower, chopped
  • 2 potatoes, peeled and chopped
  • 1 tsp. sea salt
  • 2 tsp. organic curry powder
  • 1/2 tsp. ground organic cardamom
  • 1/4 tsp. freshly ground black pepper

Saute onion in olive oil and butter until wilted.

Add water, potatoes, cauliflower, sea salt, curry, and cardamom.

Bring to a boil, cover and lower heat to simmer.

Cook 15 minutes or until potatoes and cauliflower get soft.

Remove vegetables with a slotted spoon and puree in a food processor or blender until creamy (add a little of the soup broth into the food processor).

Add the pureed ingredients back into the soup pot and adjust seasoning if needed.

Garnish:

Roast 1 cup of cauliflower florets, coated with olive oil and sea salt, for 30 minutes at 375 or until charred.