Curried Cauliflower Soup

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Curried Cauliflower Soup

 

Adapted from The Best Slow Cooker Cookbook Ever by Natalie Haughton .

 

1 large head cauliflower, separated into florets and chopped

28-ounce can diced peeled tomatoes

14-1/2-ounce can vegetable or beef broth

1 medium onion, chopped

2 garlic cloves, minced

2 to 2-1/2 teaspoons Madras curry powder

1/2 teaspoon ground cumin

salt and freshly ground pepper

In a 3-1/2-quart electric slow cooker, combine the cauliflower, tomatoes

with their liquid, broth, onion, and garlic. Cover and cook on the low heat

setting for about 7 hours, or until the cauliflower is tender. Increase the

heat to the high setting. Stir in the curry powder and cumin and season with

salt and pepper to taste. Cover and cook on high for 1/2 hour. Serve hot or

refrigerate and serve cold. Makes 4-5 servings.