While Wearing Pearls

Saturday, March 3, 2012

Curried Cauliflower Soup

Tonight for dinner we had this soup a simple Red Snapper preparation with lemon salt and pepper and sautéed Swiss Chard.  The meal was very good but the  most outstanding was the soup.  
The original recipe was one I got at Williams Sonoma.  I used it as a guideline to make it my own.

Curried Cauliflower Soup

2 heads cauliflower, cut into florets
1 onion chopped
1 leek, cleaned and sliced
1 cup carrots chopped, I used purple carrots
3 tablespoons olive oil, and some olive oil pam
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 bunch cilantro tied in a bundle
1/2 teaspoon turmeric
1 teaspoon curry powder
4 cloves of garlic minced
8 cups of organic vegetable stock
3/4 cup non-fat greek yogurt
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
salt and pepper to taste

1.In a large stock pot saute the onion,leek and carrots until soft about 7 minutes.  Add the cauliflower and cook until soft about 14 minutes.
2. Toast the coriander and cumin in a skillet for about 2 minutes, when toasted add them to the vegetables.   Add the turmeric, curry, garlic and cilantro bundle and cook for about 2 minutes.  It will smell wonderful at this point.
3. Add the vegetable broth and let it cook for about 25 minutes.  Remove the cilantro at this time and let it all cool for a few minutes.  If you have a hand held blender use that otherwise blend in a blender.  Add salt and pepper at this time for taste.
4. Mix the yogurt, lime juice, olive oil, and cumin in a small bowl.
5. Ladle up the soup in a bowl and place a dollop of the yogurt mixture on the soup.


1 comment: