Curried Cauliflower Soup

Curried Cauliflower Soup

I didn't have a successful cauliflower recipe until this one. I approached it cautiously, fully expecting it to fail miserably. But, it came out ok and wasn't the worst thing I have ever tasted! Actually it was better than that. Hubbs said it was really heavy and he was right - so I added more water to thin out the soup at the end and it was good. Btw, my friend B has an awesome avocado-cauliflower soup recipe on his blog that you should try out too.

Ingredients:

  • 1 medium cauliflower
  • 1 medium red onion
  • 3 cloves garlic
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 1/2 tsp mom's garam masala
  • 4 cups chicken or vegetable broth
  • 1/2 can coconut milk (I'll use less next time...could use a little less coconut flavor)
  • salt
  • pepper
  • olive oil

Prep:

Preheat oven to 350 degrees. Cut up cauliflower florets, put them on a baking tray, and season with olive oil, salt, pepper, and red chili powder. Chop off the leafy parts and set aside - you'll add this into the broth instead of roasting it first. Chop garlic and onions into large-ish chunks, add these to the baking tray, and coat well with oil and seasonings. Roast cauliflower for 30-40 minutes until it softens. While cauliflower cooks, make the broth. Heat chicken broth and coconut milk in a pot. Add turmeric and garam masala. When sauce simmers, add leafy cauliflower parts and some extra water to thin out the broth. When cauliflower is done, let that mixture cool down a bit, then add the roasted items and broth to a blender (food processor? I don't know the difference, just use whatever device can turn solid things into a soup). Make sure the soup is the viscosity you want it to be, and use water to adjust the thickness. Yeah, just used 'viscosity' on this blog.

I wish I had something green to season this with at the time, but I was all out of cilantro. Oh wait! Just remembered that I had green onions that I could've added to make this prettier. Maybe I'll redo the photo later.

There's no way you'll eat this all at once, so drink some and leave the rest in the fridge or freezer for a cold, snowy day like today in Chicago.