In my attempt to use up a head of cauliflower that had been sitting in my refrigerator, I came across this recipe (modified slightly from the original found HERE and was anxious to try it out. I'm always a big fan of making soups because you are pretty much guaranteed to have leftovers which are perfect for and easy future lunch or dinner.
Curried Cauliflower Soup
Ingredients
1 head cauliflower, cut into florets (about 10 cups)
1 onion, diced (about 1 cup)
2 leeks, white and light green parts only, diced (about ¾ cup)
2 large carrots, diced (about 1 cup)
3 Tablespoons EVOO, divided
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 bunch cilantro, chopped (stems and all)
1/4 teaspoon ground turmeric
1/2 teaspoon mild curry powder
1/4 teaspoon cayenne powder (the recipe didn't call for this but a nice addition)
2 garlic cloves, minced
4-5 cups vegetable stock
Yogurt Garnish
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
chopped cilantro, for garnish
DIRECTIONS
1. Reserve 1 cup mixture of onion, leeks and carrots for garnish.
2. In a large pot, warm 2 Tbsp. of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer (I had to add a little bit of water and covered the lid so the cauliflower steamed a bit, it helped the cooking process without burning the other ingredients).
3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.
6. In a small mixing bowl, whisk together the yogurt, olive oil and lemon juice and season to taste with salt and pepper.
7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture (don't skimp, it is so good). Serve immediately.
A thick and near creamy soup without any cream or potatoes! I am a sucker for Indian spices so naturally, I enjoyed this soup. I was really surprised how much the cilantro flavor infused into the soup. My only criticism was that it could have been a little thinner - but that is a taste preference. No harm in adding a little more liquid.
The vegetable and yogurt garnishes really added some extra excitement to the soup - with a crunch from the vegetables and cool tanginess with the yogurt - I could have just eaten the yogurt plain - I can't get enough of my Fage (that is the only brand of Greek yogurt - or any yogurt really - that I would recommend).
Curried Cauliflower Soup
Ingredients
1 head cauliflower, cut into florets (about 10 cups)
1 onion, diced (about 1 cup)
2 leeks, white and light green parts only, diced (about ¾ cup)
2 large carrots, diced (about 1 cup)
3 Tablespoons EVOO, divided
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 bunch cilantro, chopped (stems and all)
1/4 teaspoon ground turmeric
1/2 teaspoon mild curry powder
1/4 teaspoon cayenne powder (the recipe didn't call for this but a nice addition)
2 garlic cloves, minced
4-5 cups vegetable stock
Yogurt Garnish
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
chopped cilantro, for garnish
DIRECTIONS
1. Reserve 1 cup mixture of onion, leeks and carrots for garnish.
2. In a large pot, warm 2 Tbsp. of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer (I had to add a little bit of water and covered the lid so the cauliflower steamed a bit, it helped the cooking process without burning the other ingredients).
3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.
6. In a small mixing bowl, whisk together the yogurt, olive oil and lemon juice and season to taste with salt and pepper.
7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture (don't skimp, it is so good). Serve immediately.
A thick and near creamy soup without any cream or potatoes! I am a sucker for Indian spices so naturally, I enjoyed this soup. I was really surprised how much the cilantro flavor infused into the soup. My only criticism was that it could have been a little thinner - but that is a taste preference. No harm in adding a little more liquid.
The vegetable and yogurt garnishes really added some extra excitement to the soup - with a crunch from the vegetables and cool tanginess with the yogurt - I could have just eaten the yogurt plain - I can't get enough of my Fage (that is the only brand of Greek yogurt - or any yogurt really - that I would recommend).
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