Curried Cauliflower Soup
Adapted from Martha Stewart's Everyday Food
Yield: 4
  • 1 head cauliflower (about 2¼ pounds), cut into florets (about 6 cups)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped butter
  • 3 onions, sliced 1 inch thick
  • 2½ teaspoons curry powder
  • 4 cups water
  • 2 cups chicken or vegetable broth
  • 1 cup yogurt or labane (optional; adjust to suit tastes)
  1. Preheat oven to 450°F . On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside ½ cup of the crispiest florets for garnish.
  2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labane if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.
Recipe by Katherine Martinelli at