Curry Cauliflower Soup

Ingrédients

1 head cauliflower

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

2 cups broth (chicken or vegetable)

2 cups water

1/4 - 1/2 tsp cayenne pepper

1 onion, chopped

2 1/2 tsp curry

Honey

Instructions

Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast in a 400°F oven for about 20 minutes, or until the cauliflower has begun to brown and turn crispy. You can also roast in the crockpot.

While the cauliflower is roasting, plug in your crockpot and turn to high. Use a 4 quart or larger size. Add the chicken broth and water. Chop the onion and add it along with the cayenne pepper and curry powder.

When the vegetables are finished, add them to the broth.

Cover and cook on low for 6-7 hours, or on high for 3-4. This is finished when the onion and cauliflower are fully tender.

Carefully use an immersible blender to blend the cauliflower and onion. If using a traditional blender, go slow and blend small batches at a time.

Drizzle honey over the top before serving.