Peanut butter and jelly, dirty dishes and someone other than me, cauliflower with curry; some things are just better together. Don’t get me wrong, I enjoy the subtle earthiness of cauliflower all on it’s own but when soaked in a curry masala it becomes mmmmmagical.
This week, I had a beautiful head of local cauliflower destined for a creamy soup so I decided to kick up the flavour dimension by roasting the cauliflower with onion and adding that good ol’ curry spice to the mix. The outcome is a mighty fine creamy vegetable soup, delivering a world of flavour.
Roasting, boiling and pureeing may concern your palette of interest, just trust me, this is an incredibly simple soup to prepare and a great way to utilize that crown of white gold currently in season. Thanks to the consistency of the cauliflower and use of vegetable oil, you can use half and half (5%), instead of the usual heavy cream (35%), to cut the fat without compromising the soup’s velvety texture.
Curried Cauliflower Soup
Inspired by Cook’s Illustrated Best of 2011
Serves 4 large bowls
- 1 large head of local/organic cauliflower, trimmed, cored and cut into 1/2 inch florets (about 6 cups)
- 1 onion, halved and sliced 1/2 inch thich
- 4 tsp canola or vegetable oil
- 3 organic garlic cloves, minced
- 1 1/2 tsp curry powder
- 1 bay leaf
- 3.5 cups low-sodium, natural chicken broth
- 1/2 cup half and half
- 1 tbsp minced fresh chives (fresh cilantro works nicely as well)
Pre-heat oven to 450°f and adjust rack to the middle position.
Toss the cauliflower and chopped onions, 1 tablespoon of the oil, 1/2 tsp salt 1/4 tsp pepper together in a large bowl, then spread the mixture evenly on a large, flat baking sheet. Roast for about 35 minutes, until the cauliflower is softened and lightly browned.
Combine the roasted vegetables, curry powder and remaining oil. Cover and cook over medium-low heat, stirring occasionally, until the cauliflower is very soft, 3 to 5 minutes. Uncover, stir in garlic, and cook about 30 seconds.
Stir in the broth, add the bay leaf, and bring to a simmer over medium-high heat for about 10 minutes. Remove the bay leaf and discard.
Using your immersion blender, process the soup to a smooth consistency. Of course, you can puree the soup mix using a food processor or blender, just prepare in two batches and return to your dutch oven. Stir in the half and half cream and heat just until hot.
Season with salt and pepper and ladle into bowls, sprinkle with chopped chives or cilantro and serve.
After you dive in and enjoy your first round, the soup can be refrigerated in an air-tight container for 3 days or frozen for a month. Enjoy! xoAdd to favorites