Curried Cauliflower Soup

• 1 large onion, chopped
• 2 T. olive oil or butter
• 4 cups broth
• Large head of cauliflower, cut into flowerets
• 3 carrots, cut into pieces
• 3 potatoes, cut into pieces
• 3 garlic cloves
• 1 tsp. curry powder(or to taste)
• 1 T. lemon juice
• 1 cup milk
  Salt and pepper to taste

1. In a large saucepan or Dutch oven, sauté the onion in the olive oil for 3 minutes or until soft, but not browned.
2. Add the broth, cauliflower, carrots, potatoes, garlic cloves, curry powder, and salt and pepper.
3. Bring the soup to a boil, reduce heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are soft.
4. Add the lemon juice and milk. You can add additional milk, water or broth to thin to a consistency that you like, or you can add potato flakes (instant mashed potatoes)to thicken if necessary.

I have added chopped celery, fresh mushrooms, or frozen corn to the soup and heated again until these vegetables are soft. Greek yogurt, sour cream, chives,scallions and/or parsley can be provided to garnish the bowl of soup.Use a heavy pan or crock-pot for reheating the pureed soup so you don’t scorch the soup on the bottom of the pan, and stir occasionally.This is a basic recipe, but you can make it your own by additions or deletions based on your taste preference. This soup freezes well, and I frequently make a large batch, and freeze it in 2-cup containers to be used whenever I want a quick soup meal.