This naturally creamy, macrobiotic cauliflower soup is scented with mild curry and cilantro. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium white Japanese yam (or one large potato if unavailable), peeled and chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger root
- 1 tablespoon curry powder
- 1 quart vegetable stock
- 3 cups water
- 2 pinches sea salt
- ¼ cup chopped fresh cilantro
Preparation:
Cut 4 cups of small (1 inch) florets from the head of cauliflower and set aside. Chop the remaining cauliflower into 1 inch chunks.
Heat olive oil in a soup pot over medium heat. Add onion, yam, celery, garlic, ginger, and the rough chunks of
cauliflower. Cook 5-7 minutes, until the onions are translucent. Add curry, cook one minute, and add stock, water, and salt.
Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender. Remove from heat.
Blend soup base with a vertical blender (or in small batches in a regular blender).
Return to medium flame, add cauliflower florets, and cook an additional 10 minutes. Add cilantro and serve immediately.
Note: If you are not eating the soup right away, add the cilantro when it is being served.
Serves 4-6
