Serves : 4
Nutrition per Serving : 140 Calories, 60 from fat), 7g Total Fat, 0.5g Saturated Fat, 0mg Cholesterol, 200mg Sodium, 16g Total Carbs, 6g Dietary Fiber, 5g sugar, 6g Protein
INGREDIENTS :
1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almond milk*, divided
3 tsp mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 lb) cauliflower florets
PREPARATION :
Preheat oven to 350 degrees F.
In a medium bowl, toss sunflower kernels with 1 teaspoon almond milk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
Meanwhile, heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully puree in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.
NOTE :
Curry powder and almond milk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
