I love the simplicity and flavor of this soup. It's a delicate creamy texture, with a slight curry bite and a warm and comforting aftertaste. One of my wonderful clients, who has a thing for cauliflower, saw this soup in my food log and asked for the recipe. Since my husband cooked it and blogged about it, I am going to afford myself the luxury of pasting this from his blog :) Thank you, darling!
Curried cauliflower soup
This soup is even better the next day, so feel free to make it yesterday, so you can eat it today.
1 large head cauliflower
1 large tart apple (like a Granny Smith)
1 clove garlic (optional, but highly recommended)
1 tbsp garam masala (aka curry powder)
1 tsp turmeric (optional, but makes for a nice color)
1 tsp apple cider vinegar
1 tbsp ghee or unsalted butter
salt to taste
Discard the greens and leaves of the cauliflower. Roughly chop the entire cauliflower, including the core. Peel, core, and chop the apple. Peel the clove of garlic, if using.
Place the apple, garlic, and cauliflower in a soup pot, with enough water to cover. Bring to a simmer and cook for about twenty minutes, until the cauliflower is tender. Blend with an immersion blender. Alternately, you can use a regular blender, just make sure to allow it to cool for a few minutes first, then blend it in batches.
Bring the soup to a slow simmer, and stir in the garam masala, turmeric, vinegar, salt, and ghee. Allow the soup to simmer for a few minutes. If necessary, add enough water to bring the pot to eight cups of soup.
Makes four, 2 cup servings, assuming you added enough water.
Per 2 cup serving – 120 calories, 3.5g fat, 21g carbohydrate, 7g fiber, 5g protein