curry roasted cauliflower soup

Ingredients

• Servings: 8
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 teaspoons curry powder, or more to taste
• 2 teaspoons mustard seeds
• 5 tablespoons butter, divided
• 1/3 cup chopped sweet onion
• 6 cups chicken broth
• 3 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
• bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
• heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. add chicken broth and cauliflower to onion; bring to a boil. reduce heat to low and simmer.
• combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. stir roux into soup until smooth; season with salt and pepper.