If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love cauliflower and curry together and developed this soup to highlight these flavors. The soup comes out pretty creamy, but doesn't actually use any cream at all. The curry amount might seem small, but the cauliflower can be easily overwhelmed by competing flavors. The chimichurri sauce is on the side and is optional for those who want a little kick to the soup along with the curry. I also use this sauce on cauliflower roasted in the oven that's been dusted with curry powder. - TheWimpyVegetarian
Curried Cauliflower Soup
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 leek, light green parts only, diced
- 1 teaspoon garlic, minced
- 2 stalks celery, diced
- 1 teaspoon kosher salt
- 1/4 teaspoon curry powder
- 1/8 teaspoon cayenne pepper powder
- 1 head cauliflower, leaves removed, chopped
- 1 cup chicken broth
- 1 1/2 cups water (more if needed to achieve consistency you want)
- 1 tablespoon parmesan cheese, grated
- In a large heavy pot, melt the butter and oil together. Once hot, add the onion, leek, garlic and celery. Saute until the vegetables are soft, about 10 minutes. Add the salt, cayenne and curry powder and cook another 2 minutes to bring up the spice flavors.
- Add the cauliflower pieces and toss well to ensure the cauliflower is completely covered with the chopped vegetables and seasoning. Cook for a couple minutes, turning the vegetables a couple times.
- Add the chicken broth and water and bring to a boil. Once boiling, lower to a simmer and simmer until the cauliflower is soft when you insert a knife into it, but not waterlogged, about 10 minutes. Don't over cook the cauliflower or you'll sacrifice some of its flavor. Hold back some of the liquid until all the soup solids are pureed and then add enough liquid to achieve the consistency you want.
- Puree in batches in a blender or food process until smooth. Reheat, add the parmesan cheese and adjust seasoning to taste.
- 1 serrano chili, seeded, coarsely chopped
- 2 cloves of garlice, peeled, coarsely chopped
- 2 cups cilantro leaves
- 1/4 cup fresh mint leaves
- 1 tablespoon fresh lemon juice
- 1/4 - 1/3 cups olive oil (for consistency you want)
- 1/2 teaspoon salt
- Put all ingredients into food processor using the lesser amount of olive oil. Pulse until all ingredients make up a coarse sauce. Add additional olive oil and pulse the food processor to smooth it out.
- Serve on the side or as a small dollop in the soup.
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns