Roasted Cauliflower Soup with Curry and Ginger

Campbell's Roasted Cauliflower Soup with Curry and Ginger Recipe

This scrumptious puréed soup gets a flavor boost from sautéed leeks, garlic, cilantro and lemon rind.  It's perfect for those times when you want something different and delicious.

At a glance

Prep

20 min.

Total

1 hr. 15 min.

Serves

8

Servings: about 1 3/4 cups each

Cook: 25 min.

Roast: 30 min.

Made With

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 head cauliflower  (about 3 pounds), trimmed and cut into florets (about 10 cups)
2 tablespoons olive oil
2 large or 3 medium leeks, trimmed and thinly sliced
2 cloves garlic, minced
8 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon curry powder
1 tablespoon minced fresh ginger root
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 teaspoon grated lemon zest

How to Make It

  • 1

    Heat the oven to 425°F. Place the cauliflower onto a rimmed baking sheet and drizzle with 1 tablespoon oil. Roast for 30 minutes.

  • 2

    Heat the remaining oil in a 6-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender, stirring occasionally. Stir the broth, curry powder, ginger root, cumin and cauliflower in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.

  • 3

    Pour one third of the cauliflower mixture into a blender or food processor. Cover and blend until the mixture is smooth. Repeat with the remaining cauliflower mixture.  Stir in the cilantro and lemon zest.  Season to taste.

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Recipe Nutritional Information

Made With

Swanson® Natural Goodness® Chicken Broth

calories

80

totalfat

3.753g

saturatedfat

0.611g

cholesterol

0mg

sodium

609mg

totalcarbohydrate

8.992g

dietaryfiber

2.355g

protein

4.18g

vitamina

2%DV

vitaminc

90%DV

calcium

4%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Serving Suggestion: You can garnish with any of the following: diced smoked duck breast, crumbled bacon, black trumpet mushrooms, cilantro oil and/or cauliflower florets.
  • For a Thai flavor twist, omit the lemon zest.  Add 1 stalk lemongrass to the saucepot with the broth.  Remove and discard the lemongrass before blending the soup.
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