Cauliflower Soup

CREAMY CURRIED CAULIFLOWER SOUP

http://www.wholefoodsmarket.com/recipes/2868

Serves 4

Curry powder and almondmilk conspire here with the 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. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1/4 cup raw sunflower kernels --I skipped these--I'm too cheap!
3 1/2 cups unsweetened almondmilk*, divided --I also added some left over soy milk that was starting to smell funky ;)
5 teaspoons mild curry powder, divided
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets--I also added a head of broccoli because I had only 4 cups of cauliflower and thought, the more the merrier!

Method

Preheat 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 4 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. 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 total carbohydrate (6g dietary fiber, 5g sugar), 6g protein

Here's the soup before it was put into the food processor (and after it went through the food processor, it looked like the picture at the beginning of this blog post).