I enjoy cauliflower when it is soft and well cooked (I'm not a huge fan of raw cauliflower), so this soup is just perfect- the cauliflower is completely cooked through and the soup has "body" from the potatoes and some flavor from the curry. Yum!
Curried Cauliflower Potato Soup
1 tbsp canola oil
2 cloves crushed garlic
1/2 cup chopped onion
1 medium cauliflower, separated into florets
4 cups chicken stock
2 medium russet potatoes, peeled and chopped
1 teaspoon curry powder (or more to your liking)
1/4 cup grated cheddar cheese
chopped green onions
In a large stock pot, heat oil; saute garlic and onions until softened, about 5 minutes. Add cauliflower, stock and potatoes; bring to boil. Cover, reduce heat and simmer for 25 minutes or until tender. Transfer to food processor or use immersion blender and puree until creamy. Return to stock pot and think with more stock if desired. Serve with cheese, onions and a piece of crusty bread. Enjoy!
Adapted from this cookbook: Rose Reisman Brings Home Light Cooking
No comments :
Post a Comment