Curried Cauliflower Soup

Let’s say, for argument’s sake, that you need a break from the gout-inducing feasts of Christmas. You feel like you should eat a vegetable that isn’t swimming with bacon or a piece of fruit that hasn’t been caught studding a dense cake or garnishing a cocktail. This soup is just what the cardiologist ordered. You may even have an almost-questionable-but-totally-legit bunch of cauliflower languishing in the back of your fridge that you can use in this very situation. This soup makes a great light lunch that is still satisfying and delicious, so you won’t feel at deprived after all the happy-full-belliness of the holidays. You may find you are actually be able to keep your pants zipped or read a book without falling into a pork coma after consuming this meal. It seems strange now, just go with it.

Curried Cauliflower Soup

Ingredients

  • 1 head cauliflower, cut into florets
  • 3 whole garlic cloves
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 onions, thickly sliced
  • 2  cups chicken or vegetable stock
  • 3 cups water
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • salt and pepper
  • 1 cup whole milk

Method

Toss cauliflower and garlic with oil and sprinkle with salt; roast on a baking sheet for twenty-five minutes at 425. Meanwhile, in a medium soup pot, melt butter over medium-high heat, add onions and cook until softened, about five minutes. Add to the soup pot the roasted cauliflower, stock, water, and spices. Cover and bring to a boil, uncover, lower heat, simmer five minutes, remove from heat. Use a slotted spoon to remove to a bowl two cups of cauliflower, then blend the soup. Season with black pepper to taste and pour in the milk. Garnish with chives, a dash more turmeric, and a tiny dollop of creme fraiche or Greek yogurt, if you so desire.

No pressure, but New Year’s Eve is less than a week away and you have to look good if you want to get kissed at midnight!

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

9 Comments

  1. I’m guessing you discard the 2 cups of roasted florets after they have flavored the stock and water, but that there will be a few left to serve in the soup? It sounds glorious.

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    1. Good question – I had assumed that the 2 cups of florets were added back in after blending the remaining florets with the stock, to add a little texture. I wonder what Jillian will say.

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        1. Oh, gosh, Jillian, I didn’t mean to come across that way… I was honestly curious and just hypothesizing, since i had just purchased the ingredients a few hours earlier! We’re having it tonight!

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    2. Hey Stephanie, it is a good question because when I read the recipe I wasn’t sure why I was removing some of the cauliflower. It’s a texture thing, really. I like a smooth, creamy soup but found that the chunks were great! It’s totally up to you, though! thanks for reading.

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  2. Made this tonight – added only a bit of cayenne and smoked paprika. A big bowl of soup and slab of Afghan bread and some reruns on Neflix was just what we needed on this cold night!

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