Roasted Cauliflower Soup with Curry and Ginger
This scrumptious puréed soup gets a flavor boost from sautéed leeks, garlic, cilantro and lemon rind. And, roasting the cauliflower gives it a nutty, buttery flavor that makes this soup anything but ordinary.
Ingredients
1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)2 tablespoons olive oil2 large or 3 medium leek, trimmed and thinly sliced2 cloves garlic, minced8 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon curry powder1 tablespoon minced fresh ginger root0.5 teaspoon ground cumin0.25 cup chopped fresh cilantro1 teaspoon grated lemon zest
Instructions
Heat the oven to 425°F. Place the cauliflower onto a rimmed baking sheet and drizzle with 1 tablespoon oil. Roast for 30 minutes.Heat the remaining oil in a 6-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender, stirring occasionally. Stir the broth, curry powder, ginger root, cumin and cauliflower in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.Pour one third of the cauliflower mixture into a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining cauliflower mixture. Stir in the cilantro and lemon zest. Season to taste.
Roasted Cauliflower Soup with Curry and Ginger
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This scrumptious puréed soup gets a flavor boost from sautéed leeks, garlic, cilantro and lemon rind. And, roasting the cauliflower gives it a nutty, buttery flavor that makes this soup anything but ordinary.
Ingredients
1 head cauliflower (about 3 pounds), trimmed and cut into florets (about 10 cups)2 tablespoons olive oil2 large or 3 medium leek, trimmed and thinly sliced2 cloves garlic, minced8 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon curry powder1 tablespoon minced fresh ginger root0.5 teaspoon ground cumin0.25 cup chopped fresh cilantro1 teaspoon grated lemon zest
Instructions
Heat the oven to 425°F. Place the cauliflower onto a rimmed baking sheet and drizzle with 1 tablespoon oil. Roast for 30 minutes.Heat the remaining oil in a 6-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender, stirring occasionally. Stir the broth, curry powder, ginger root, cumin and cauliflower in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.Pour one third of the cauliflower mixture into a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining cauliflower mixture. Stir in the cilantro and lemon zest. Season to taste.
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