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Healthy and Delicious

Healthy and Delicious: Curried Cauliflower Soup With Honey

Healthy and Delicious: Curried Cauliflower Soup With Honey

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us.

Historically, I’ve always despised cauliflower. On my list of Things to Avoid in Life, it was located a few notches below corneal paper cuts and just above “Breakfast at Tiffany’s” by Deep Blue Something. However, my disdain’s faltered lately, thanks to a one-two punch of Ina Garten’s Cauliflower Gratin and a simple Garlic Roasted Cauliflower from Allrecipes. Both dishes made me reconsider the ivory-iest of cruciferous vegetables, which was quite the coup.

Then, last week, a Cheap Healthy Good reader had to go and suggest Curried Cauliflower Soup with Honey from a blog called Sunday Nite Dinner. She claimed it converted her boyfriend into a full-fledged caulif-lover (or at least, caulif-liker), and that it could destroy the last vestige of my hatred.

And boy, did it ever. Smooth, deep, and spicy with an unexpected touch of sweetness, the soup retained cauliflower’s distinctive flavor without making me want to hurl. I would even go so far as to call it delicious. Naturally, with little fat, lots of veggies, and few ingredients, it’s both healthy and frugal, as well. Bonus.

Ultimately, thanks to the soup, I can’t claim to hate cauliflower anymore. But Deep Blue Something? That loathing is forever.

Healthy and Delicious: Curried Cauliflower Soup With Honey

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About This Recipe

Yield:2
Rated:

Ingredients

  • 1/2 head of cauliflower, cut into florets
  • 1-1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 onions, sliced thick
  • 1 teaspoon curry powder
  • 1 cup low-sodium chicken stock
  • 1 cup water
  • Cayenne pepper (optional)
  • Honey for drizzling

Procedures

  1. 1

    Preheat oven to 450°F. Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 25 to 30 minutes, flipping once halfway through.

  2. 2

    In a small stockpot, heat 1/2 tablespoon of oil over medium heat. Add onions and sauté until they turn brown (but are not caramelized). Stir in curry powder and cook until fragrant, 1 to 2 minutes. Add chicken stock, water, and cauliflower. Cover and bring to boil and then simmer until cauliflower is soft, about 5 minutes.

  3. 3

    Purée the soup with a stand or immersion blender until smooth. Return to pot if using a stand blender, reheat if necessary. Add salt, pepper, and cayenne (if using) to taste. Serve in bowl with a drizzle of honey.

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