Yesterday was absolutely freezing here in DC -- snow, freezing rain and general yuckiness all around. So...time for soup. This was a super quick and easy soup made with cauliflower and turnips, flavored with curry--always tasty with cauliflower. It was a nice change of pace to have veggies as soup, as I usually roast everything. Hope you enjoy!
|Mmmm -- Curried Cauliflower Soup|
Curried Cauliflower Soup
1 leek, chopped
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1 tbsp. curry powder
2 tsp. garam masala
1 head cauliflower, chopped
2 medium turnips, diced
1 qt (1 box) chicken stock -- I used Imagine Kosher Organic Chicken Broth, no carbs and 5 calories. You could use water instead, and add a little extra salt and adjust the spices to add a bit more flavor.
Salt and pepper to taste
Chopped cilantro to garnish (if desired)
Heat a soup pot over medium heat. Spray with olive oil (I use a Misto), allow to heat, and add the leek. Cook until leek is tender, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and cook, stirring, until fragrant, about one minute. Add the cauliflower, turnips, water or stock, and salt and pepper to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the veggies are nice and soft.
Using an immersion blender, purée the soup until smooth. If you don't have an immersion blender, you can use a regular blender or food processor--work in batches and put a towel over the top to avoid getting splashed. Don't put the blender lid on as you will trap steam and cause an explosion and possibly burn yourself.
Add freshly ground pepper and salt to taste. Serve, garnishing each bowl with chopped cilantro if desired.