Curry Cauliflower Soup
(adapted from the Blendtec recipe, and no, you don't need a fancy blender for this one to work)
1 head cauliflower
1/2 onion, cut into rings or slices
2-3 Tbsp olive oil
1 1/2 tsp curry powder
1 tsp salt
3 cups water
2 tsp chicken bouillon
1. Preheat the oven to 425 degrees F.
2. Chop the head of cauliflower into florets. Place the cauliflower and onions in a shallow baking dish, and brush them with olive oil. Evenly sprinkle the curry powder and salt over the vegetables. If needed, toss them to make sure they're evenly coated.
3. Roast the vegetables for 25 minutes. When they're tender, place half of the vegetables in a blender with all of the water and bouillon. Blend until smooth.
4. Serve the soup topped with the rest of the vegetables and enjoy this light, refreshing soup.