It has been a rainy and dreary day today, and even though I had soup for lunch (lovely potato and mushroom at the Restaurant That Shall Not Be Named, more on that later), I thought soup sounded like the perfect dinner. So, I made a pot of tea and go to work on one of my favorite, curried cauliflower!
Recipe: Curried Cauliflower Soup
1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
3 tablespoons olive oil
1 onion, finely diced
3 cloves of garlic, crushed or finely minced
2 teaspoons curry powder
1/4 crushed red pepper (optional)
4 cups water
1 16-oz can of Great Northern beans, drained and rinsed
2 cups vegetable broth
Preheat the oven to 450 degrees. Toss the cauliflower with 2 tablespoons of the olive oil and season with salt. Roast for about 25 minutes in the oven until they begin to brown, tossing once or twice.
Meanwhile, heat the other tablespoon of olive oil and add the onions. Cook the onion until they begins to soften, about five minutes. Add the garlic, curry powder and crushed red pepper and stir continuously for 2-3 minutes, until the spices are fragrant. Add the cauliflower and four cups of water, simmer for 5 minutes.
Using a slotted spoon or spider, remove about half of the cauliflower from the pot. Add 1/3 cup of the beans and then puree in the pot using an immersion blender. (Alternatively, you can remove about half of the cauliflower and add to a blender with one cup of the broth and 1/3 cup of beans and blend until smooth.) Return the remaining cauliflower to the pot, add the remaining beans and two cups of broth. Taste for seasoning, adding salt and pepper to taste. Serve warm.
Makes about four serving.
Mangez!
Recipe: Curried Cauliflower Soup
1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
3 tablespoons olive oil
1 onion, finely diced
3 cloves of garlic, crushed or finely minced
2 teaspoons curry powder
1/4 crushed red pepper (optional)
4 cups water
1 16-oz can of Great Northern beans, drained and rinsed
2 cups vegetable broth
Preheat the oven to 450 degrees. Toss the cauliflower with 2 tablespoons of the olive oil and season with salt. Roast for about 25 minutes in the oven until they begin to brown, tossing once or twice.
Meanwhile, heat the other tablespoon of olive oil and add the onions. Cook the onion until they begins to soften, about five minutes. Add the garlic, curry powder and crushed red pepper and stir continuously for 2-3 minutes, until the spices are fragrant. Add the cauliflower and four cups of water, simmer for 5 minutes.
Using a slotted spoon or spider, remove about half of the cauliflower from the pot. Add 1/3 cup of the beans and then puree in the pot using an immersion blender. (Alternatively, you can remove about half of the cauliflower and add to a blender with one cup of the broth and 1/3 cup of beans and blend until smooth.) Return the remaining cauliflower to the pot, add the remaining beans and two cups of broth. Taste for seasoning, adding salt and pepper to taste. Serve warm.
Makes about four serving.
Mangez!
