Curried Cauliflower Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Cauliflower head1 Large, separated into florets and chopped
 Onion1 Medium, chopped
 Garlic powder1⁄2 Teaspoon
 Madras curry powder2 1⁄2 Teaspoon
 Ground cumin1⁄8 Teaspoon
 Freshly ground pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 362 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 675.9 mg28.2%

Total Carbohydrates 77 g25.7%

Dietary Fiber 30.8 g123.3%

Sugars 31.4 g

Protein 22 g44.6%

Vitamin A 5% Vitamin C 729.4%

Calcium 31.6% Iron 48%

*Based on a 2000 Calorie diet

Directions

1. In a 3 1/2-quart electric slow cooker, combine the cauliflower, tomatoes with their liquid, broth, onion, and garlic powder.
2. Cover and cook on the low heat setting about 7 hours, or until the cauliflower is tender.
3. Increase the heat to the high setting. Stir in the curry powder and cumin and season with salt and pepper to taste. Cover and cook on high 1/2 hour longer.
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