Curried Cauliflower Soup
Makes 4 to 5 servings
1 large head cauliflower, separated into florets and chopped
1 (28 oz) can diced peeled tomatoes
1 (14 1/2 oz) can vegetable or beef broth
1 medium onion, chopped
1/2 teaspoon garlic powder
2 to 2 1/2 teaspoon curry powder
1/8 teaspoon cumin
salt and freshly ground pepper
Combine the cauliflower, tomatoes with their liquid, broth, onion and garlic powder. Cover and cook on low setting about 7 hours or until the cauliflower is tender. Increase the heat to high setting.
Stir in the curry poweder and cumin and season with salt and pepper to taste. Cover and cook on high 1/2 hour longer. Serve hot or refrigerate and serve cold.