Inspiration Guide

DIRECTIONS
1 Heat butter and oil in a saucepan over
medium heat. Add onion and garlic and
cook until tender, about 5 to 7 minutes.
2 Add cauliflower, coriander, and
curry powder to the saucepan. Cook
for 2 minutes.
3 Add enough vegetable broth to cover
ingredients and salt to saucepan.
Cook for 10 more minutes, or until
cauliflower is tender.
4 Pour soup into the Pitcher. Do not fill
past MAX HOT LIQUID line. Replace lid
and cap. Turn dial to SOUP, then press
START/STOP to begin.
INGREDIENTS
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, peeled, chopped
2 cloves garlic, peeled
3 cups cauliflower, cut in 1-inch florets
1
1
/2 teaspoons ground coriander
1 teaspoon curry powder
2
1
/2 cups vegetable broth
1 teaspoon salt
CAULIFLOWER SOUP
PREP: 20 MINUTES | COOK: 17–19 MINUTES | CONTAINER: PITCHER ONLY* | MAKES: 3–4 SERVINGS
60 SOUPS
CAUTION: Lid cap is hot after blending.
Handle with care.
*Do not blend hot ingredients in any other blender
pitcher or cup besides the included Pitcher.