Author Notes
This recipe was inspired by a recipe I came across on LunaCafe with several tweaks and variations. I always like a "kick" in my soup to keep my body & soul warm during the cold winter months! —anniefeldman
Ingredients
- Soup
-
2 tablespoons
butter
-
1 tablespoon
extra virgin olive oil
-
2
small-medium sized cauliflower heads
-
3
large leeks
-
1
yellow onion
-
3
garlic cloves
-
2-3
whole carrots
-
1 tablespoon
dulcet madras curry mustard (or 2 teaspoons Dijon mustard and one teaspoon yellow curry powder)
-
4 cups
vegetable (or chicken) stock
-
1 teaspoon
sea salt
-
freshly ground pepper
-
1 teaspoon
red pepper (preferable cayenne)
- Garnish
-
sour cream
-
2 handfuls
fresh watercress
Directions
-
Wash leeks and slice the white and pale green sections. Chop onion.
-
Melt butter and olive oil in a soup pot. Add leek and onion to pot. Let cook slowly for about 15 minutes.
-
While leeks and onions cook, chop up cauliflower into small florets. Then slice carrots or grate into fine pieces. Slice garlic.
-
Add mustard/curry and garlic. Stir to combine.
-
Add cauliflower, carrots, and stock and bring to simmer.
-
Simmer until cauliflower and carrots are tender (about 15 minutes)
-
Puree the soup with an immersion blender or you can let the soup cool and puree in a blender or processor)
-
(optional) Adjust consistency and taste by adding ½ -1 cup of coconut milk or water.
-
Add ½ teaspoon of cayenne pepper and puree once more.
-
Add salt and white or black pepper to taste.
-
Ladle into serving bowls. Garnish each serving with a dollop of sour cream and a few watercress leaves.
See what other Food52ers are saying.