Merribuck

Curried Cauliflower Soup



1 small onion, diced
2 cloves garlic, minced
3/4 teaspoon curry powder
3/4 pound cauliflower florets, coarsely chopped
1 medium russet potato, peeled and diced
2 cups 1% milk
2 cups fat-free, reduced-sodium chicken broth
salt and pepper to taste

In a stockpot over medium heat, heat some oil. Add the onion and garlic and sauté for 2 minutes. Add the curry powder and sauté for 30 seconds. Add the cauliflower and potato to the pan. Add the milk and broth and lower the heat to simmer. Cook, partially covered on low for 20 minutes. Transfer the contents of the stockpot to a blender (in two batches if necessary). Puree the soup until smooth. Season with salt and pepper. Serves 4 (can be easily doubled).