Cool Curry Cauliflower Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter
2		Celery ribs with leaves
2		Onions - chopped (medium)
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Curry powder
6 cups	1422ml	Fresh Vegetable Broth - (see recipe)
		= (you may substitute canned
		Vegetable or chicken broth)
1		Cauliflower head - broken into florets
1		Ripe tomato - seeded, chopped
1/2 cup	118ml	Half-and-half
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
3		Scallions - thinly sliced on
		The diagonal

Recipe Instructions

Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.

Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.

Purèe the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.

This recipe yields 6 servings.

Per serving: 271 calories, 38g carbohydrates, 9g protein, 10g fat, 13mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000

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