Curry Roasted Cauliflower Soup

Roasted cauliflower soup is seasoned with curry and mustard seeds for a flavorful and lightly spiced meal for breakfast or lunch.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 157 Calories

Ingredients

• 1 cup milk
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 6 cups chicken broth
• 5 tablespoons butter, divided
• 1 head cauliflower, cut into florets
• 2 teaspoons curry powder, or more to taste
• 2 teaspoons mustard seeds
• ⅓ cup chopped sweet onion

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.

Step 3

Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.

Step 4

Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.

Step 5

Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.