Creamy Curried Cauliflower Soup
Soup
Ingredients
1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almondmilk divided
3 teaspoons mild curry powder divided, more to taste
1 cup chopped yellow onion
3 cloves garlic chopped
5 cups (about 1 pound) cauliflower florets
Description
Curry powder and almondmilk conspire here with cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth.
Dairy Free [1]
Gluten Free [2]
Vegan [3]
Vegetarian [4]
High Fiber [5]
Wheat Free [6]
Directions
Preheat the oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder.
Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat.
Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes.
Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth.
Transfer to bowls, garnish with sunflower seeds and serve.
Nutrition
Per Serving:140 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 200mg sodium, 16g carbohydrate (6g dietary fiber, 5g sugar), 6g protein