Curried Cauliflower Soup

OLYMPUS DIGITAL CAMERA I realize that it’s April but since Mother Nature isn’t exactly cooperating I’m still in the mood for a hot bowl of soup!  I saw this recipe and thought it sounded delicious. Did you know that just a cup of cauliflower has 85% of our daily value for Vitamin C?  There are also tons of studies linking cruciferous veggies to cancer prevention.  Comforting AND super good for you….can’t get much better than that!  I’m on my way out for the ingredients…

Thanks to www.thekitchn.com for sharing their wonderful recipes!

Creamy Curried Cauliflower Soup

Serves 6-8

2 tablespoons extra-virgin olive oil, plus more to serve

2 medium white onions, thinly sliced

1/2 teaspoon kosher salt, plus more to season

4 cloves garlic, minced

1 large head of cauliflower (about 2 pounds), trimmed and cut into florets

4 1/2 cups low-sodium vegetable broth (or water)

1/2 teaspoon coriander

1/2 teaspoon turmeric

1 1/4 teaspoon cumin

1 cup coconut milk

Freshly-ground black pepper

1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)

1/4 cup finely chopped Italian parsley, for garnish (optional)

red chili pepper flakes, for garnish (optional)

Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.

To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.

Hope this keeps you warm today!

Melissa

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