Great soup! 5) Blend to a creamy consistency using an immersion blender. After a few tries - my edits are to increase the curry and turmeric, eliminate the cream entirely and add a full tsp of salt and pepper before blending. 1 tablespoon butter, cut into small pieces, Back to Curried Cream of Cauliflower Soup. Definitely making this again sometime soon. 4) Vent with Quick Pressure Release. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. It added just a little touch of sweetness. As for the rest I left it alone because I did like those little bites of cauliflower in the soup. I made this tonight. Towards the end because I didnt have that puree thing I decided to mash it with a potato masher and then I threw 3-4 cups in the blender. Pour stock over the cauliflower mixture. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Will need to reduce the cayenne pepper next time. Amount is based on available nutrient data. Next time I ll try with coconut milk again but also add a second head of cauliflower so there is a guaranteed amount of purée and chunks. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The flavor was delicious salty spicy buttery and not too heavy. 2) Sprinkle in the Indian Dal blend; add the cauliflower, vegetable broth, salt & coconut milk. Very good. Serve warm or chilled.Stir in a little truffle oil to serve. When I tasted this soup I couldn't help but smile. I would use less cayenne pepper the next time. Your daily values may be higher or lower depending on your calorie needs. this link is to an external site that may or may not meet accessibility guidelines. 5) Once cooked, blend to a creamy consistency using an immersion blender. Nutrient information is not available for all ingredients. I used whole milk instead of cream and would cut the cayenne down to maybe 1/2tsp next time. For those of you who want a little kick but not too much I would cut the cayenne down to 1/2 teaspoon. 3) Add the cauliflower… I will continue to make this soup and try adding mushrooms chicken broccoli whatever I feel would compliment the ingredients. Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. Stir roasted cauliflower with the onion mixture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This recipe was so delicious. It was fantastic and will make again. Good recipe but it was way too spicy. Preheat oven to 450 degrees F (230 degrees C). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Ive been wanted to make something out of cauliflower for the longest because Ive never worked with it before. I used milk instead of cream, and used a few potatoes to thicken it up. Allrecipes is part of the Meredith Food Group. Very tasty. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes. Stir cream into the soup; season with salt and pepper. Roast cauliflower in preheated oven until browned, about 25 minutes. 4) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours. Love this simple and versatile recipe. https://www.allrecipes.com/recipe/240833/curried-cream-of-cauliflower-soup Homemade chicken stock makes it best, but the roasted cauliflower adds plenty of flavor and creaminess. Place a cover on the saucepan and bring the stock to a boil. Melt butter in a saucepan over medium high heat. The ONLY thing I changed was instead of plain curry powder I used Ocho Rios brand Jerk Curry Seasoning because that is what I had on hand. 2) Transfer the mixture to the cooker; sprinkle in the Indian Dal blend. It is pretty spicy but I liked it that way. Cook the seasoned onion mixture, stirring continually, for 5 minutes more. Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. I did think the texture was far more thin than the picture indicated. A rich and filling soup, perfect for cold winter nights. Great served warm or chilled. Information is not currently available for this nutrient. Ladle soup into bowls and garnish with parsley. Info. I found it too spicy I do like a good curry but this one was a tad to hot, Congrats! Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes. I didn't have heavy cream so I used a can of light coconut milk and some greek yogurt instead. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Puree mixture in the saucepan with an immersion blender until mostly smooth. 3) Add the cauliflower, vegetable broth, salt & coconut milk. Overall Im in love. Saute onions in hot butter until soft, about 5 minutes. A delicious soup with a mild curry flavor - dairy free, gluten free, and vegan! You saved Curried Cream of Cauliflower Soup to your. As others suggested I increased the curry and turmeric and deceased the cayenne. 359 calories; protein 5.4g 11% DV; carbohydrates 15.1g 5% DV; fat 32.7g 50% DV; cholesterol 89.9mg 30% DV; sodium 1390.9mg 56% DV. The cayenne was the perfect heat. Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes until translucent. Add comma separated list of ingredients to include in recipe. Only thing I changed was I grilled a chicken breast and diced it and added to the soup. It was so flavorful and tasty. I so enjoyed each spoonful. This soup is amazing! Most people won't think twice about serving basic cornbread when is on the table. This was perfect. My son keeps asking me to make it again, it's a real hit!! I substituted coconut milk for heavy cream because I don t like extremely heavy cream soups.