Curried Cauliflower Soup

Cauliflower Soup

Our children came to visit us in the USA from Israel and they were surprised that produce is available year round. In Israel, food is seasonal, so you have no other choice but to buy seasonal. I love the idea. It is easier on the wallet, the body and the land, so I’ve decided to try and buy seasonal produce wherever possible. It is not that hard and I’m having fun with it. I made this soup on the weekend, because I had too much cauliflower and was concerned it wasn’t going to last. The result was very easy to make, healthy and delicious. It is a naturally sweet, no garbage added, organic vegan soup enhanced by the warmth of the curry. While cooking this, the smells invoked memories of the spicy food of Mauritius and I longed to be back on the island just for a minute. The curry turned ordinary cauliflower just a little exotic. I’m trying to prove that healthy doesn’t have to be boring & I think with this, I succeeded. The final product was creamy without any cream and so soft and comforting to eat. Here is the recipe for you to try. If you want, let me know how you like it. This healthy dish makes a great accompaniment to any fall & winter holiday or merely for the pure enjoyment of eating something that’s tasty, fragrant & good for you.

Ingredients

  • 1 head cauliflower, roughly chopped
  • 1 tbsp. curry powder
  • Grapeseed oil for frying
  • 1 small Vidalia (sweet) onion, roughly chopped
  • 1 long rib of celery, roughly chopped
  • Salt & freshly ground black pepper to taste

Method

In a deep saucepan, heat grapeseed oil on medium until warm enough to sizzle, but not scorch. Add onion, celery & curry powder & stir-fry until the onion turns golden and the curry fragrant. Add cauliflower and stir-fry until the curry has turned the white cauliflower yellow. Add water until the mixture is well covered. The water should be about an inch above the mixture. Bring to a boil over medium-high heat. Cover & reduce heat to a simmer. Cook until the cauliflower is very soft. Remove from heat & cool. Once cooled, use a stick/immersion blender and blend until smooth. Add salt & pepper to taste. Re-heat, ladle into bowls, garnish with chopped cauliflower & red pepper flakes and serve piping hot.

2 thoughts on “Curried Cauliflower Soup

  1. This soup looks delicious Johanna. I’ll give it a try. Have to tell you something funny. We now have security guards in the library (on a trial basis they’re saying). But when I look at the two guards they’ve assigned, I find myself wondering what they could possibly do, that Johanna couldn’t have done?? I recall you standing up to unruly patrons, removing spiders and a bat, wasn’t it? Anyway, seems to me you would make a better security guard. Hope all is well with you.

    Liked by 1 person

    1. You make me laugh Rita 😃😂 Yeah. Those were the days. I miss it. All’s well. Hi to all and I hope you love the soup

      Like

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