Simmer Down

Warm up with these budget-friendly dinners

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BLAST FROM THE PAST This Pot of Gold Soup first ran in our October 1986 issue.

Pot of Gold Soup

ACTIVE 25 MIN. - TOTAL 55 MIN.

SERVES 4

¼ cup unsalted butter

1 head cauliflower, cut into florets (about 6 cups)

4 carrots, peeled and chopped (about 2 cups)

1 yellow onion, chopped (about 1 cup)

3 garlic cloves, smashed

2 tsp. curry powder

2½ tsp. kosher salt, divided

3½ cups lower-sodium vegetable broth

½ cup whole milk

1 Tbsp. fresh lemon juice (from 1 lemon)

Chopped fresh flat-leaf parsley

1. Preheat oven to 425°F. Melt butter in a large Dutch oven over medium-high. Stir in cauliflower florets, carrots, onion, garlic, curry powder, and ½ teaspoon salt until coated. Transfer to oven; bake, uncovered, until cauliflower is caramelized, about 30 minutes, stirring once halfway through cooking time. Set aside ½ cup roasted cauliflower florets for garnish.

2. Transfer Dutch oven to stovetop. Add broth, milk, and 2 teaspoons salt to cauliflower mixture; bring to a simmer over medium, scraping any browned bits from bottom of Dutch oven.

3. Transfer 1 cup vegetables and 1 cup cooking liquid to a blender; secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 30 seconds. Return mixture to Dutch oven; bring to a simmer over medium-low, stirring occasionally. Stir in lemon juice. Garnish servings with reserved cauliflower florets and parsley.

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