Lent 2013 Challenge Day 16: Roasted Cauliflower Curry Soup
March 3, 2013 Leave a comment
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….