We recently had a soup party. We invited some of our closest friends, everyone contributed to the feast and there was a conga line of 13 soups on the counters of our kitchen. Homemade bread, desserts and a bonus smoked pork shoulder added to the embarrassment of riches.
I was inspired by this party, so a number of my upcoming posts will be soup party related and I hope you’ll enjoy them.
The first will be my vegetarian offering — curried cauliflower soup. I love the recipe I have for aloo gobi, so I thought it would be a delicious way to get some different flavors into soup form and a meatless option at that. It was simple and easy and held up nicely in the slow cooker for hours.
When I added some spicy chili powder, I thought a garnish of cilantro and plain yogurt would be fitting. Yum!
Curried Cauliflower Soup
- 1 head of cauliflower
- 2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp hot curry powder
- 1/2 tsp salt
- 1 cup water
- 1 cup vegetable stock
- 2 Tbsp butter
- 1/4 cup half and half
- Heat oil in soup pot. Add spices to hot oil and fry until fragrance is released, about a minute. Add chopped cauliflower and mix with spiced oil. Add water, cover and steam until very tender, stirring occasionally.
- Add vegetable stock and puree with immersion blender (You can also use a blender. Be careful with the hot ingredients and return soup to pot when finished.) Add salt.
- Add butter, half and half to soup and stir until combined. Add additional liquids, if necessary, to reach desired consistency (water or half and half).