• Curried Cauliflower Soup

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    • 1 lrg head cauliflower separated into florets and minced
    • 28 ounce canned diced peeled tomatoes
    • 14 1/2 ounce canned vegetable or possibly beef broth
    • 1 med onion, minced
    • 1/2 tsp garlic pwdr
    • 2 tsp Madras curry pwdr, up to 21/2
    • 1/4 tsp grnd cumin Salt and freshly grnd pepper


    1. This delicious and unusual soup combines the flavors of curry, cumin, and tomato with cau4flower. If desired curry flavor and a tad of hotness, use the larger amount of curry. This is good served warm or possibly cool
    3. 1. In a 3 1/2-qt electric slow cooker, combine the cauliflower, tomatoes with their liquid, broth, onion, and garlic pwdr.
    4. 2. Cover and cook on the low heat setting about 7 hrs, or possibly till the cauliflower is tender.
    5. 3. Increase the heat to the high setting. Stir in the curry pwdr and cumin and season with salt and pepper to taste. Cover and cook on high 1/2 hour longer. Serve warm or possibly chill and serve cool.

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