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Curried Cauliflower Soup
1 large head cauliflower, separated into florets and chopped
28-ounce can diced peeled tomatoes
14-1/2-ounce can vegetable or beef broth
1 medium onion, chopped
2 garlic cloves, minced
2 to 2-1/2 teaspoons Madras curry powder
1/2 teaspoon ground cumin
salt and freshly ground pepper
In a 3-1/2-quart electric slow cooker, combine the cauliflower, tomatoes with their liquid, broth, onion, and garlic. Cover and cook on the low heat setting for about 7 hours, or until the cauliflower is tender. Increase the heat to the high setting. Stir in the curry powder and cumin and season with salt and pepper to taste. Cover and cook on high for 1/2 hour. Serve hot or refrigerate and serve cold. Makes 4-5 servings.
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