Curried Cauliflower Soup

This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy.

Preheat oven to 450f.

On a baking sheet , toss cauliflower with vegetable oil and 1 teaspoon salt.

Spread out , and roast until the florets turn brown , about 25 minutes.

In a medium saucepan , melt the butter over medium-high.

Add the sliced onions , and cook until soft , about 5 minutes.

Stir in the curry powder , roasted cauliflower , the water , and the broth , cover , and bring to a boil.

Uncover , lower the heat , and simmer 5 minutes.

Using a slotted spoon , transfer 3 cups cauliflower to a bowl , and set aside.

Put the remaining florets into a blender or food processor , add 1 teaspoon salt , and process until smooth.

Stir the puree into the broth in the pan , and reheat if necessary.

Ladle the soup into bowls , and top with the reserved florets and parsley.

head cauliflower, vegetable oil, salt, butter, onions, curry powder, water, reduced-sodium chicken broth, fresh parsley