It is so easy and simple to prep the ingredients for this warm, comforting soup.
As you know, I love anything spiced with curry, so I knew I would love this vegetarian recipe from the NYTimes’ “Recipes for Health” series.
Sometimes after a weekend of eating heavily, I just want to detox with something fresh, healthy, low-calorie and delicious.
This curried cauliflower soup does just the trick.
Even Mr. Peaches slurped it all down!
And as with most soups, this tastes even better the next day.
Thanks for tuning in! Hope you have a FABULOUS weekend!
over and out,
p & c
Curried Cauliflower Soup
Slightly adapted from Martha Rose Shulman, New York Times β€Recipes for Health,β€ Dec. 2011
Yield: 5-6 servings
- 1 tablespoon olive oil
- 1 large onion or 2 small onions, chopped
- 3 garlic cloves, chopped
- 2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 large head of cauliflower, roughly chopped
- 1/2 russet potato, peeled and diced, or ΒΌ cup uncooked white rice
- 2 quarts organic vegetable stock
- Salt to taste
- Freshly ground pepper
- Freshly grated parmesan cheese and/or chopped cilantro, for garnish
1. Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, stock, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes.
2. Working in 2 batches, transfer the soup to a food processor or blender until it is smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt to taste. Serve, garnishing with chopped cilantro and/or freshly grated parmesan cheese.