Sunday, October 9, 2011

Curried Cauliflower Soup

I love soup, especially spicy soup all warm and yummy on a Fall afternoon.

This soup is very easy and quite good for you as there is not much fat in it at all.  It has a satisfying texture and a flavor that gives it an extra punch of flavor.  You don't have to make it as spicy as I did, but it is very good with the curry flavors.

While I used cauliflower in this soup, you could also make this with butternut squash which I often do.  It's a sweeter flavor that also pairs well with the curry and spice. 

Makes about 8 servings
1 Tbsp olive oil
1 onion, chopped
1 head of cauliflower
3-4 medium size carrots, chopped
1 tsp curry powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 Tbsp Sriracha hot sauce (optional)
4-8 cups broth (vegetable or chicken)
Salt to taste (I added about 1 Tbsp)

Saute the onions in the olive oil until they get softened.  Add the curry powder and cook for another 1-2 minutes.  Add about 4 cups of broth, cauliflower and carrots.  Bring to a boil and then reduce heat to a simmer and cook for about 20 minutes until the carrots and cauliflower are getting soft. 

Use an immersion blender and blend smooth, or working in batches, blend in your blender.  Be careful as hot mixtures then to expand in the blender and the top wants to fly off.

Return to the pan and add the rest of the seasonings, adjusting to your preference.  I notice that this type of soup needs quite a bit of salt, but it depends on what you like, and how salty your broth was.

Here are some other soups that would good in the Fall:
Bacon Corn Chowder
Bean with Bacon Soup
Chicken Tortilla Soup
Hearty Sausage & Lentil Soup
Mediterranean Tomato Soup
Pork and Chorizo Soup
Portuguese Linguica Sausage, Bean and Kale Stew 
Split Pea Soup

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