Roasted Cauliflower Soup with Curry and Ginger

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Ingredients

• 1 head cauliflower, trimmed and separated into florets
• 2 tablespoons olive oil
• 1 bunch leeks, washed well and thinly sliced
• 2 cloves garlic, minced
• 8 cups Swanson® Natural GoodnessTM Chicken Broth
• 1/3 bunch fresh cilantro leaves
• 1 teaspoon curry powder
• 1 tablespoon minced fresh ginger root
• 1 teaspoon grated lemon zest or 1 stalk lemon grass, minced
• 1/2 teaspoon ground cumin

Preparation

Step 1

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

2. Heat the remaining oil in a 12-quart saucepot over medium-high heat. Add the leeks and garlic and cook until the leeks are tender. Stir the broth, cilantro, curry powder, ginger root, lemon zest, 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. Pour the soup through a sieve into a large bowl. Season to taste.

Serving Suggestion: You can garnish with any of the following: diced smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or cauliflower florets.
Makes: 8 servings (about 1 3/4 cups each).