Creamy cauliflower curry soup | wonderful table

Photo: haoliang | Getty Images

  • 10 minutes 30 minutes of recipe cooking and finishing.

  • Served from 4 to 6 as a main course, 8 as a first course.

  • The soup will keep in the refrigerator for up to 4 days.


A “virtual” cream soup, a creamy soup made without the cream. We don’t want that


How to Eat Dinner by Lynne Rossetto Casper and Sally Swift


It oversells, but this soup comes together in the blink of an eye and proves to be really simple it can fly.

The spice opportunities in this recipe are limitless. If you skip the mash, the soup takes on a completely different life. The bottom line is a fresh lemon and two tablespoons of full-fat Greek yogurt.

cook for cooking: Take care! If you’re using a blender, be sure to cool the soup and then puree it in small batches, otherwise you’ll burn when the heat from a large batch causes the lid to fly off.

ingredients

  • Good taste extra virgin olive oil

  • 1 medium to large onion, peeled and chopped

  • 5 large garlic cloves, peeled and coarsely chopped

  • 3 tablespoons curry powder (yes, the cheapest brand on the market will do)

  • 1 large head of cauliflower, trimmed of greens, washed, pitted and chopped

  • 3 medium potatoes (red-peeled or Yukon Gold), about 1 to 1-1/4 pounds, peeled and cut into 1-inch pieces.

  • One recipe for Cheater’s Homemade Broth (recipe here), or two 14-ounce cans low-sodium chicken broth, or vegetable broth

  • water

  • salt to taste

  • 2 large lemons cut into wedges

  • 1-1/2 cup full-fat yogurt

directione

1. Coat the bottom of a 6-liter pot with olive oil, and heat over medium heat. Add onion, garlic and curry powder. Reduce the heat to medium-low, and sauté for 3 to 5 minutes, being careful not to let the onions turn brown. It needs to be softened a bit, but the goal is to let the aroma of the curry bloom without burning it.

2. Add the broccoli, potatoes, broth, and enough water to just cover the vegetables. Bring the soup to a boil, partially covered, and cook 15 minutes or until the fork has softened. Cool for 15 minutes. Puree it with a hand mixer (for less cleaning), or in small batches in a normal blender. Taste the soup for seasoning.

3. Remove the soup from the soup, then finish each bowl with a squeeze of lemon and a bit of yogurt.


disparity:

Carrot and Leek Cream with Nutmeg:

Prepare the recipe as written, but replace the onion with the white part of 3 large pods (slit and rinse off any sand before slicing). Fry them as the recipe describes, but replace 1/4 teaspoon grated nutmeg with curry powder.

Replace 1 pound of peeled, thinly sliced ​​carrots (use a food processor to slice them) and 1 medium potato, peeled and chopped, for the cauliflower.

Cook as directed in the original recipe. Season the finished soup with salt, pepper and freshly grated nutmeg, to taste.



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