* Exported from MasterCook *
Slow Cooker Roasted Cauliflower Soup with Curry and Honey - 2 pts; 6g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 head cauliflower
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups broth
2 cups warm water
1 yellow onion -- chopped in chunks
1/4 teaspoon cayenne pepper -- to 1/2 teaspoon, to taste
2 1/2 teaspoons curry powder
1 tablespoon honey -- to 2 tablespoons, to taste
Use a 6-quart slow cooker.
Cut the cauliflower in to florets, toss with the olive oil, alt, and pepper, and roast in a 400F oven for about 20 minutes, or until the cauliflower has begun to caramelize.
While the cauliflower is caramelizing, plug in the slow cooker and turn to high. Add the broth and water. Put in the onion, cayenne, and curry powder. Add the cauliflower to the broth.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
The soup is done when the onion and cauliflower are fully tender. Carefully use an immersion blender to smash the cauliflower and onion.
Ladle into soup bowls and drizzle honey into each bow at the table.
Serves 6
AuthorNote: I found the flavor to be mysterious - it's not like anything I had ever had before. I really like how rich and velvety it tastes without a drop of cream.
Description:
"2 pts"
Source:
"Make it Fast, Cook it Slow by Stephanie O'Dea, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 85 Calories; 7g Fat (70.0% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 0 Grain(Starch)
NOTES : Cooker: 6-quart
Time: Low for 6 to 7 hours, or High for 3 to 4 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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