Roasted Curried Cauliflower & Leek Soup

1. 1

   Combine cauliflower, leeks, garlic and dressing.

2. 2

   Spread onto bottom of half-sheet pan (or onto bottom of small pan for trial recipe).

3. 3

   Bake in 400 degrees F (200 degrees C) standard oven 40 min.

4. 4

   (or 15 min.

5. 5

   for trial recipe) or until golden brown, stirring every 10 min.

6. 6

   Transfer to 20-qt.

7. 7

   stockpot (or into 3 qt.

8. 8

   stockpot for trial recipe).

9. 9

   Add potatoes and curry powder; stir to evenly coat vegetables with curry.

10. 10

    Stir in broth and salt.

11. 11

    Bring to boil on medium-high heat; simmer on medium heat 30 min.

12. 12

    or until vegetables are very soft.

13. 13

    Puree, in batches, in blender until smooth.

14. 14

    For each serving: Portion 1 cup soup into bowl.

15. 15

    Garnish with 1 Tbsp.

16. 16

    (15 mL) crispy onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.