This delicious recipe came by way my mother's friend. It is amazingly delicious and too easy to be this good. The golden color is beautiful and the lesser amount of curry powder is not too overpowering for kids. Speaking of which, next time I'm going to try this recipe with purple cauliflower -- maybe I'll call it, "purple-people-eater soup"...now that should tickle the fancy of any kid :)
I am calculating it as zero WeightWatchers points. The recipe makes about 5 servings.
1 head cauliflower, roughly chopped small
2 small onions
2 (or more) cloves garlic
2 (or more) teaspoons curry powder
1 quart of vegetable broth
1 cup water
In the bottom of a soup pot brushed w/grapeseed oil, saute the onion till translucent. Add the smashed & minced garlic clove and saute long enough to release its fragrance. Add the cauliflower, broth, water & curry powder. Simmer till cauliflower is soft & tender. Using either an immersion blender (my choice) or by small batches in a blender, puree soup to desired consistancy.
This was great seved with a vegan "cheese" sandwich on toasty wheat bread.
I am calculating it as zero WeightWatchers points. The recipe makes about 5 servings.
1 head cauliflower, roughly chopped small
2 small onions
2 (or more) cloves garlic
2 (or more) teaspoons curry powder
1 quart of vegetable broth
1 cup water
In the bottom of a soup pot brushed w/grapeseed oil, saute the onion till translucent. Add the smashed & minced garlic clove and saute long enough to release its fragrance. Add the cauliflower, broth, water & curry powder. Simmer till cauliflower is soft & tender. Using either an immersion blender (my choice) or by small batches in a blender, puree soup to desired consistancy.
This was great seved with a vegan "cheese" sandwich on toasty wheat bread.
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