Sunday, March 08, 2009

I Made Soup!

We got a cauliflower in our CSA box last week, and I used it to make Curried Cauliflower Soup. The recipe is from Vegetariantimes.com, provided to me by my buddy Sara of Stinkerpants.

It was so delicious that, as I was waiting for Andy to come home for dinner, I licked my food processor blade to get every last drop. Wouldn't want to waste any of that yumminess! I'm usually scared to make soup because the seasoning can be so hit or miss, but this recipe didn't require any tinkering. Score! The only thing I changed from the recipe was that I used fat-free chicken broth instead of veggie.

My humble Mise en place:
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This bears an uncanny resemblance to a brain cross-section:
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Before pureeing:
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And ready to eat, in my favorie Anthropologie latte bowls:
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Curried Cauliflower Soup
Printable Recipe

Vegetarian Times Issue: January 1, 2009 p.43 This soup’s secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.

Serves 6

  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
  • 1 Tbs. curry powder
  • 1 clove garlic, sliced (1 tsp.)
  • 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp. honey or agave nectar
  • 1 tsp. rice wine vinegar
1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

Nutritional Info: Calories: 104, Protein: 2g, Total fat: 5g, Saturated fat: 0.5g, Carbs: 14g, Cholesterol: mg, Sodium: 304mg, Fiber: 4g, Sugars: 8g

2 comments:

Piper Jacquelyn said...

I've always been a bit threatened by making soup...this sounds delish though! I think I just need to jump in and give it a try. This recipe sounds lovely & I can always use something healthy in my life, haha!

Anne said...

Mmm, I just made this* and it's delicious! I love pureed soups, especially on cool and damp days like the one we're having today. Can't wait to take the leftovers for my lunch tomorrow!


* Okay, being the dunderhead that I am, I forgot to get an apple at the store. So I used a potato and a glug of this great sweet-tart apple cider vinegar reduction that I have, and hopefully it came out about right.

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