RECIPE: REC: Curried Cauliflower Soup with Coriander Chutney

RECIPE:
This looks great, Meryl! It might be a great way to get some good

cauliflower into my non-cauliflower-loving DH!

 
Wow. This is from our local Liquor store mag (that some of you know of). It came out only 2 weeks

ago & here's a recipe, tried, reproduced, and running all over the world already. Isn't the internet just so amazing!!

 
If it looks like cauliflower, he won't touch it. He really balked at the "mashed potatoes" on Adkins

I tried to slip it in on him, but he wasn't buying. smileys/frown.gif

 
REC: Pasta Place Curry Soup - a pureed soup he'll LOVE!

Careful on the curry as it can get hot - use to your own taste.

The only thing I do differently is to leave some chunks in it - don't puree completely. My DH likes to have something to chew or he doesn't call it a meal smileys/smile.gif


Pasta Place Curry Soup
from the Pasta Place Restaurant in Studio City, CA

Makes 4-5 servings

2-1/2 cps. half & half OR 2 12-oz. cans of Lite evaporated skim milk
2 cps. water or chicken stock
2 cloves garlic
1/2 medium onion
1/2 green pepper, cored & cut up
1/2 sweet yellow pepper, cored & cut up
1/2 sweet red pepper, cored & cut up
1 zucchini, cut up
1/2 cp. broccoli florets
1/2 cp. cauliflower florets
1 cp. mushrooms
1/2 baking potato, peeled & halved
1 Tbl. curry powder (more if you like it HOT!)
1 tsp. salt
Pepper to taste

Combine cream & water in stock pot. Add garlic, onion, peppers, zucchini, broccoli, cauliflower, mushrooms & potato. Stir in curry powder, salt & pepper. Bring to boil; reduce heat, cover and simmer 30-40 min.
Remove from heat & cool few minutes. Puree in blender until smooth. Serve immediately, or pour back into pan and reheat when needed.
NOTE: I always make a double batch and freeze half - it freezes beautifully for months.

 
I plan to -- not going to Austin this weekend (Austin City Limits going on)

but will hit Central Market for veggies Tuesday!

 
You'll probably brush elbows with my DD.... I love Austin, but it's too HOT/HUMID for me smileys/smile.gif

 
I made this for breakfast this morning, well sort of...

And I loved it. I put a little coconut milk in it, but I don't really think it needs it or the added calories.

* Exported from MasterCook *

Curried Cauliflower Soup with Cilantro

Recipe By : Adapted from Living in the Kitchen
With Puppies/LCBO Food and Drink, Autumn 2008
Serving Size : 2 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient -- Preparation Method

1/4 medium cauliflower, head -- broken into very small florets
1 tablespoon extra virgin olive oil
1/4 medium onion -- chopped
1 small jalapeno -- thinly sliced
3 cloves garlic -- sliced
1 teaspoon Penzey's hot curry powder
1/4 teaspoon ground cumin
17 ounces chicken broth
1/4 cup fresh cilantro
1/2 teaspoon fresh ginger -- grated
1/2 teaspoon fresh lemon juice

In a 3-quart saucepan, add olive oil and cauliflower. Over medium-high heat cook cauliflower until it is browned and tender, about 7 minutes. Keep stirring around so cauliflower is browned all over. Add the onions and cilantro; cook for about 3 more minutes. Add garlic and cook about 1 minute. Add curry powder and cumin and stir until fragrant, about 1 minute. Add chicken broth and bring and simmer about 5 minutes. Add the fresh cilantro, ginger and lemon juice. Bring to a simmer and turn off heat. Add a small dollup of sour cream or plain yogurt, if desired.

DNOTES : I think this recipe would work with almost any vegetable I can think of. I might up the curry powder a little bit.
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