Author Notes
I developed this recipe this summer when the kitchen I was working in needed to use up a lot of extra cauliflower. Due to our clientele's dietary needs, it also needed to be low-fat and low-salt and vegan.
Like most soups and stews, this soup tastes even better the next day it also freezes really well. —Savorykitchen
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Ingredients
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2 tablespoons
olive oil
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1
onion, chopped
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2
carrots, chopped
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2
ribs of celery, chopped
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1
cauliflower, cut into florets
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1 tablespoon
curry powder
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1/4 teaspoon
cayenne
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15 ounces
can diced tomatoes
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salt and pepper
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cream, optional
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cilantro, optional
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lime, optional
Directions
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Heat a large saucepan or stockpot over medium-high heat and add the oil and vegetables. Saute the vegetables until softened and brown. Add the curry powder and cayenne and saute for three more minutes or until fragrant.
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Add the diced tomatoes and enough water to the pan to nearly cover the vegetables. Cover the pan and simmer until vegetables are soft.
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Puree the soup in a blender or with an immersion stick blender until the soup is smooth. Season with salt and pepper to taste.
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Serve hot, garnished with chopped cilantro, a drizzle of cream, and/or a wedge of lime.
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