Curried Cauliflower Soup Recipe
Ingredients
1 large head of cauliflower, separated into florets and chopped
1 (28-ounce) can diced peeled tomatoes
1 (14 1/2-ounce) can vegetable or beef broth
1 medium onion, chopped
1/2 teaspoon garlic powder
2 to 2 1/2 teaspoons Madras curry powder
1/8 teaspoon ground cumin
Salt and freshly ground pepper
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.
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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