Curried Cauliflower Soup (Volumetrics)

1. 1

   Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.

2. 2

   Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.

3. 3

   Puree the soup in a blender or food processor and return to the pot.

4. 4

   Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.

5. 5

   Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.