Roasted Cauliflower Soup with Curry an..

Cooking Instructions

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

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. Add the broth, cilantro, curry, ginger, lemon rind, cumin and cauliflower. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the cauliflower is tender.

Pour one-third of the cauliflower mixture into an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining cauliflower mixture. Pour the soup through a sieve. Season to taste. 

Optional garnish: Diced smoked duck breast, crumbled bacon, black trumpets, cilantro oil and/or cauliflower.

Weight Watchers Points®*: 1

Dietary Exchanges: 1 Nonstarchy Vegetable, 1 Fat

USDA MyPyramid: 1/2 cup Vegetables

*Weight Watchers and Points ® are a registered trademark of Weight Watchers International, Inc. All references to Points values are based on Weight Watchers International, Inc. published information and do not imply sponsorship or endorsement by Weight Watchers International, Inc. of any such number of Points, or of Campbell products, by Weight Watchers International, Inc.