Sunday, September 03, 2006

Curried Cauliflower Soup

Here's a good, easy soup that only I will eat at my house. (we've got lots of non vegetable fans here). I can and will eat the whole batch - give it a try. It's great this time of year!

Curried Cauliflower Soup

1 head cauliflower cut into florets
2 tablespoons vegetable oil
1 tablespoon butter
3 onions, sliced 1 inch thick
1 1/2 teaspoons curry powder
4 cups water
2 cups reduced-sodium canned chicken or vegetable broth
2 tablespoons chopped fresh parsley

1. Preheat oven to 450°. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.

2. In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.

3. Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir purée into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.

1 comment:

Unknown said...

We like spicy food, but my version of this was actually quite gentle. I used 1.5 Tbsp curry pwdr as specified AND 2 dried hot chili peppers. At the beginning, I added 1 Tbsp of ginger and the juice of 3/4 lime. I was going for a more flavorful thai taste. One sliced yam (1/4 inch thin lenghtwise) made a tremendous flavor difference as did one teaspoon of oyster sauce (sounds scary, but adds no fishy flavor, just depth). The last 1/4 lime goes in right before this is done (25 min). Test your milk to make sure it is not too old by adding a little to a tablespoon of broth you just made. If it does not curdle, your milk is good and you are good to go. Cream all of the yam (that's why you should cut it long - easy to extract)and half the cauliflower in a food processor with 2 cups milk (in batches if you have to). Add the creamed portion back to the soup. You get deliciousness! This is very light with a beautiful complex taste, but if you would like more nutrition and texture, add two cans of canned tuna or albacore. Keep in mind, if you add the fish it won't taste as good the next day - to avoid leftover stinkies add a can to your personal plate right after soup's done. Amazing and healthy!