Curried Cauliflower Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 1 teaspoon curry powder (to taste)
• 1 medium head cauliflower, cut into small flowerets
• 1 medium garlic clove, chopped
• salt
• 1 cup nonfat milk
• fresh ground pepper
• 1/4 cup fresh chives, chopped
• 6 tablespoons nonfat sour cream

Recipe

• 1 heat the oil in a heavy 4-quart saucepan over medium-high heat.
• 2 add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
• 3 add the curry powder, stirring constantly (so as not to burn it) for 1 minute.
• 4 add the cauliflower, garlic, 3 cups cold water, and salt to taste.
• 5 increase the heat to high and bring to a boil.
• 6 reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
• 7 add the milk, bring back to a simmer, and remove from the heat.
• 8 transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
• 9 return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
• 10 garnish each serving with some chives and a tablespoon of sour cream.