My most recent favorite is Curried Cauliflower Soup with Coriander Chutney:
Note: I usually add a can of navy beans to the soup at the end.
The first time I made this, I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney, and added a pinch of ground ginger instead. My notes below in parentheses reflect this:
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
INGREDIENTS:
Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper
Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 3 1/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*
*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.
Makes 3 - 4 servings.
From LCBO Food and Drink - Autumn 2008
Posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
