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.

    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.

        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!

    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.

  2. One of our favorite sides (hot or cold) is Roasted Curried Cauliflower. This soup will certainly be another great way to enjoy our fave food! Thanks!

    1. Cold roasted curried cauliflower…I seem to remember a salad with almonds and craisins I had once somewhere. Good idea, Brianne!

  3. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.