Reminiscent of soups found in Indian restaurants; alter the spiciness by increasing the amount of curry.
Spicy Cauliflower Soup
Author: Sally Sampson
Serves: 10 cups
- 1 tablespoon olive or canola oil
- 1 large Spanish onion, coarsely chopped
- 2 garlic cloves, pressed or finely chopped
- ½ to 1 1/12 teaspoons curry powder
- ½ teaspoon Dijon mustard
- 6 cups chicken stock
- 1 large red new potato, chopped (about 1 to 1½ cups)
- 1 head cauliflower, cored and coarsely chopped
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream, buttermilk, or low-fat yogurt (optional)
- ¼ to ½ cup sour cream of yogurt. for garnish
- ¼ cup chopped fresh cilantro leaves, for garnish
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, and curry and cook until tender, about 10 to 15 minutes
- Add the mustard, stock, and potato, raise the heat to high, and bring to a boil.
- Lower the heat to low and add the cauliflower, thyme, and nutmeg. Cook until the cauliflower is very tender, about 20 to 25 minutes.
- Remove the solids and place in a blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream.
- Serve immediately, garnished with sour cream and cilantro