Cream Of Cauliflower-Jicama Curry Soup

• 2 tablespoons light butter
• 1 small onion, diced
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 teaspoon ground fenugreek
• 1 teaspoon saffron thread, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1 large head cauliflower, diced
• 1 jicama, peeled and diced
• 4 cups low sodium vegetable broth
• 1 cup half-and-half
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 ounce green onion, minced

1. Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
2. Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
3. Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
4. Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
5. Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
6. Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).

light butter, onion, turmeric, cumin, ground fenugreek, saffron thread, red pepper, head cauliflower, jicama, vegetable broth, kosher salt, fresh ground black pepper, green onion

Taken from www.food.com/recipe/cream-of-cauliflower-jicama-curry-soup-529846 (may not work)