When the days get shorter and the nights longer soup makes its way on to my menu as often as possible. I always keep cans in the cabinet, but there is nothing better than a homemade soup. I always thought that soup would be difficult and have tons of steps, but that is not the case. This recipe for Curried Cauliflower Soup is an adaptation from Jeanelle Mitchell’s “for the love of SOUP” and it is quick, easy and unbelievably good. This will be a staple in my house all winter long.
1 Tbsp Canola oil
1 onion, 1/2″ dice
2 stalks celery, 1/2″ diced
1 carrot, 1/2″, diced
2 cloves garlic, minced
2 tsp. Indian curry paste (Patak’s Original is gluten-free)
1/2 tsp. cumin
1 1/2 tsp. freshly grated ginger (fresh is far superior to the jar)
1/4 cup long grain rice
2 cups vegetable or chicken stock (low sodium)
2 cups water
1 head cauliflower, chopped in to 1″ pieces (bite size)
Sea salt and fresh ground pepper to taste.
Fresh herbs to garnish, chives, parsley or cilantro
In a stock pot heat oil over medium heat. Add onion, carrot, celery and garlic and saute for 10 minutes, until the carrots begin to soften. Stir in ginger, cumin, curry and rice and cook another 4 minutes.
Add the cauliflower, stock and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove soup from heat and allow to cool slightly.
In the pot puree most of the soup with a handheld immersion blender leaving a few chunks for texture. If you do not have an immersion blender, puree soup in blender or food processor in batches and then pour back in to pot and simmer. While soup is simmering season with salt and pepper. Once soup is ready ladle in to bowls and garnish with herbs.
*It is important to cut the vegetables the same size so they cook at the same rate.