1 head of chopped cauliflower
1 chopped onion
3 cloves smashed garlic
1 1/2 cups chicken or veggie broth
4 tablespoons butter
1/4 cup heavy cream
Salt, white pepper to taste
1 1/2 teaspoons curry powder
Toss cauliflower in canola oil, salt and pepper and roast in oven at 350 degrees for 15 minutes (until florets are golden around edges)
Meanwhile, in a pot, sauté onions and garlic in oil until translucent, Add roasted cauliflower and butter and after butter is melted, add veggie or chicken broth.
With an immersion blender, blend the cauliflower until smooth, and then stir in heavy cream and curry powder salt and white pepper to taste. Add more cream or broth depending on consistency (should be somewhat thick and creamy).
Finish soup with Pressmeister pumpkin seed oil, toasted pumpkin seeds and smoked paprika. Enjoy!
Speaking of Pressmeister, here’s a short video that shows their press in action.