Lent 2013 Challenge Day 16: Roasted Cauliflower Curry Soup

Roasted Cauliflower Curry Soup (morning prep time:  10 minutes; prep before serving:  5 minutes)

1 medium head of cauliflower, broken intoflorets
1 medium onion, coarsely chopped
1 tsp each of curry powder, ginger, and salt
1 pinch of ground pepper (white would be prettier, but we don’t care much for pretty and used black)
2 T olive oil
2 c vegetable stock
2 c buttermilk (in our case, we used homemade yogurt that did not set up properly)

In a slow cooker, combine cauliflower, onion, and seasonings.  Pour oil over all, tossing to coat.  ADD  NO OTHER LIQUID.  Cook on low for at least 4 hours, up to 10.  Just before serving, heat vegetable stock in a microwave-safe container for 3 minutes on high power.  Pour stock and buttermilk into slow cooker and blend with a stick blender until smooth.  

Serve immediately with bread, toast, or the leftovers from a weekend double-batch of whole-wheat biscuits.  Cheating?  Perhaps….

About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. In December 2020, look for her next book: The Broken Grown-Ups Guide to Joyful Family Life (Our Sunday Visitor), a book about parenting spirituality for survivors of family abuse and dysfunction. Find out more at erinmccolecupp.com .

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