Sunday, June 28, 2009

Curried Cauliflower Soup

Hey Divas! I'm back from a whirlwind weekend at the Greenbrier, a beautiful hotel right over the border in West Virginia that dates back to 1778. The brief reprieve from was much needed, but I'm happy to report that I'm back at the stove and ready to bring you tons more great recipes this week. First up, I'm blogging one of the best soups I've made in recent memory - Curried Cauliflower Soup. This recipe is vegetarian, so as promised, I'm continuing to bring you great meatless recipes at least once a week!

This soup is a cinch to throw together after a long day at work and it's filling enough to eat for dinner. Oh, and did I mention that it boasts awesome health benefits? Curry, a mix of different herbs and spices, has been shown to be one of the most powerful anti-inflammatories you can consume. This is primarily due to the presence or tumeric, the spice that lends curry it's bright yellow color, which is both a potent anti-oxidant and anti-inflammatory. Tumeric has also been used in lab studies to treat cancerous tumors. In other words, the more curry you eat, the better, and this soup is a great way to get more tumeric into your diet!

Curried Cauliflower Soup

1 head organic cauliflower, chopped
2 small red potatoes, peeled and chopped
2 garlic cloves, peeled and chopped
1 yellow onion, peeled and chopped
2 tablespoons curry powder
4 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil, plus more for drizzling
salt and freshly ground pepper

optional: garlic chives or parsley for garnishing


Warm the olive oil in a pan over medium high heat. Add the onion and celery and saute until cooked, about 8 minutes.

Meanwhile, in a small frying pan, toast the curry powder over medium low heat for a few minutes until it becomes fragrant. Be careful not to burn. Add the toasted curry powder to the pan and mix with the onion and celery. Cook for another two minutes.

Add the cauliflower, potatoes and stock and bring to a bowl. Reduce the heat and simmer for 30 minutes, or until the cauliflower and potatoes are cooked through.

Puree the soup until smooth and then return to the stove top. Season to taste with salt and pepper.

To serve, ladle the soup into bowls, drizzle with good olive oil and sprinkle with chopped garlic chives or parsley. Enjoy!

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