Cauliflower Curry Bisque

This is a delicious soup to serve as a first course before a spicy Indian meal. This recipe makes four servings, but you can easily increase the quantity.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup chopped yellow onion
  • 1 Tbsp. granulated sugar
  • 2 tsp. curry powder
  • 4 cups chopped cauliflower florets
  • ¼ lbs. Yukon gold potatoes, peeled and cut into ½" dice
  • 3½ cups chicken stock
  • ½ cup plain low-fat yogurt
  • 1 Tbsp. chopped fresh mint

Directions

  • Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until soft, about 4 minutes, stirring occasionally. Add the sugar and curry powder. Stir to blend. Add the cauliflower and potatoes and stir to blend. Add the stock and bring to a boil; reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
  • Use a slotted spoon to transfer the vegetables to a food processor fitted with a metal blade; process until smooth. Transfer the purée back to the saucepot and heat through, stirring to prevent scorching. Remove from heat and stir in yogurt and mint.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • ½ cup chopped yellow onion
  • 1 Tbsp. granulated sugar
  • 2 tsp. curry powder
  • 4 cups chopped cauliflower florets
  • ¼ lbs. Yukon gold potatoes, peeled and cut into ½" dice
  • 3½ cups chicken stock
  • ½ cup plain low-fat yogurt
  • 1 Tbsp. chopped fresh mint

Directions

  • Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until soft, about 4 minutes, stirring occasionally. Add the sugar and curry powder. Stir to blend. Add the cauliflower and potatoes and stir to blend. Add the stock and bring to a boil; reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
  • Use a slotted spoon to transfer the vegetables to a food processor fitted with a metal blade; process until smooth. Transfer the purée back to the saucepot and heat through, stirring to prevent scorching. Remove from heat and stir in yogurt and mint.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat5g
Saturated Fat1g
Cholesterol5mg
Sodium410mg
Total Carbohydrate17g
Dietary Fiber4g
Sugars8g
Protein11g