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
What You'll Need
extra virgin olive oil
small-medium sized cauliflower heads
dulcet madras curry mustard (or 2 teaspoons Dijon mustard and one teaspoon yellow curry powder)
vegetable (or chicken) stock
freshly ground pepper
red pepper (preferable cayenne)
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.