You can real feel that the winter is almost here, it is so chilly! Which is why you need soups like this one. This will warm you all the way to your toes with it’s creamy, spicy, deliciousness.
I always kinda thought cauliflower was low on the nutritional scale. Sure it is low carb, but it is so colourless it can’t be full of nutritional value right? But apparently it is, accoridng to wikipedia it is high in dietary fiber, folate and vitamin C. It can help fight breast and prostate cancer, helps the liver (hellooo second glass of wine), and keeps us slim and regular. Definitely a super food!
Lucky for me we got a cauliflower in our CSA box this past tuesday. So I flipped open Mark Bittman’s How to Cook Everything Vegetarian and found this recipe for cauliflower soup. It turned out really great, my only wish is that I had made more because we ate almost all of it for dinner. It was really rich and creamy even before adding the yogourt. I think cauliflower soups might be like carrot soups, endless possibilities that are very, very good!
[print_this]Indian Spiced Cauliflower Soup
(makes 3-4 servings)
Adapted from How to Cook Everything Vegetarian
2T canola oil
1t garam masala
1t cumin seeds
1 onion, sliced
1 clove garlic, minced
1 head cauliflower, broken into small florets
salt and pepper
1/2C white wine
3C vegetable or chicken stock
cilantro for garnish(optional)
Heat a soup pot to medium and add oil to pan. Add garama masala and cumin and stir for 30 seconds. Add garlic, onion, and cauliflower plus a good pinch of salt and some pepper. Stir regularly until onions are soft – about 10 minutes. Add wine and cook down for a minute or two. Add stock, cover, and bring to a simmer. Cook until cauliflower is very tender, 15-20 minutes. Cool slightly and put through blender. Return to pot on low heat and whisk in yogourt. Taste and correct for seasoning. Serve topped with cilantro and pepper.[/print_this]
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Chicken and Cauliflower Curry