Cauliflower Curry Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 medium head cauliflower | Washed, trimmed and broken into florets |
| 2/3 cup onion | Peeled, washed, and chopped |
| 1/4 cup olive oil | |
| 1/4 cup flour | |
| 5 cups low sodium Chicken broth | |
| 1 tablespoon curry | |
| 1 (14 oz.) can coconut milk | |
| 1/4 teaspoon Salt | |
| 2 Tablespoons dried chives or parsley | (optional garnish) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook cauliflower in water until tender; drain, reserving liquid and set aside. | |
| 2 | Sauté onion in oil until tender. | |
| 3 | Stir in flour until bubbly. | |
| 4 | Mix in broth; bring to a boil. | |
| 5 | Reduce heat; stir in cauliflower, curry, coconut milk and salt. | |
| 6 | Simmer until cauliflower is tender, about 15 minutes. | |
| 7 | Puree soup in a blender. Reheat and serve hot. | |
| 8 | Sprinkle with chives or parsley; serve. |
Posted in Soup Recipes
