Curried Cauliflower Soup
I think I should change the name of this blog to Wednesday Soup Blogging. Because I really, really love to make soup. Maybe it's because we have so many cold, rainy days, perfect for simmering a pot of soup. Or because soup is so forgiving—a little extra spice, or a little extra oil never hurts soup the way it can a cake.
Fortunately, I love to eat soup as much as I love to make it. When I come home from a long hike in the countryside, there is nothing better than a bowl of steaming soup to warm up an empty belly.
This soup is another whizzed soup. I've noticed the British are especially fond of putting their soups in a blender and pureeing them. That's fine with me, but I like to dress them up a little, with some coriander (which Americans know as cilantro) and some drizzled coconut milk. You could also sprinkle some toasted coconut on top. And, for added texture, my husband insisted on leaving some cauliflower intact to add to his bowl.
For spices I've used curry powder, for its convenience, but also added another teaspoon of turmeric. That's because I recently read an article about how turmeric kills cancer cells in a petri dish. I guess a soup bowl is sort of like a petri dish, isn't it? Especially when it contains a melange of healthful ingredients like cauliflower and turmeric.
For easy directions, keep reading:
2 tablespoons canola (rapeseed) oil
2 leeks, trimmed and chopped
1 tablespoon fresh ginger, minced
1 clove garlic
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin seed
1 head cauliflower, cut into florets
1 potato, peeled and chopped
6 cups vegetable stock
1 cup coconut milk
optional: salt to taste
coriander (cilantro), chopped, for garnish
Heat the oil in a large pan and add the leeks, ginger, and garlic. Cook over medium heat, and when the vegetables have softened, stir in the spices: curry powder, turmeric, and cumin. Cook for another 3-4 minutes, then add the cauliflower, potatoes and the stock. Simmer over medium heat for 40 minutes.
Cool for 10 minutes or so and add the soup to a blender or food processor. Whiz until the soup is smooth.
Return to the pan and heat the soup, adding the coconut milk. (You can save a dollop or two to swirl around in the ladled soup, if desired.) Taste for seasonings. If you used commercial vegetable stock, you may not need to add salt.
Serve immediately, with a swirl of coconut milk if desired and some chopped coriander (cilantro) for garnish if desired.