Curry Cauliflower Soup

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups halved and sliced onions
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 2 cups of water
  • 4 cups chopped cauliflower
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, about 2 small

Instructions
Coat the bottom of a large pot with oil and place it over medium heat.

When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.

Stir in the broth, water, and cauliflower, add the salt.

Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.

Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.

Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.

Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.