Curried Cauliflower Soup
Cauliflower appears to be a new culinary fad. Recipes abound for cauliflower steaks, cauliflower rice and cauliflower mashed “potatoes.”
Cauliflower is used to form pizza crusts, taco shells, and biscuits. Some creative chefs coat the florets and deep fry them like chicken wings.
I have always liked cauliflower raw and cooked. My mother always overcooked it to mush, but I have learned to steam it, so it retains a slight crunch. A dab of butter and dash of salt and pepper suit me fine.
Recently, I stumbled upon a curried cauliflower soup recipe that intrigued me. I’d just gotten a jar of Penzey’s curry mix that I was anxious to try.
Television chefs and food websites advocate that you should throw away commercial curry powder because the blends are usually stale and flavorless. That is not the case with Penzey’s “The Now Curry.” It is fresh and balanced with a vibrant aroma and taste.
Producers have their own unique recipes for curry powder. Penzey’s 15-spice blend contains turmeric, coriander, cumin, garlic, black pepper, fenugreek, cayenne, cinnamon, fennel, nutmeg, white pepper, cilantro, cloves, cardamom, and ginger. It is the nicest blend I’ve tasted, and it was perfect in the cauliflower soup recipe.
While some may question making hot soup in the summertime, soups are a great way to ingest additional fluids in hot weather. You do not have to eat the soup piping hot. A garnish of additional coconut milk will cool this soup down a little, too.
Cauliflower is a cool-weather crop, so the season is coming to an end now, although I did see some locally grown heads at The Wild Ramp in Huntington this week. If you are lucky enough to nab a head, be sure to try this delightful soup that is packed with rich flavors.
Curried Cauliflower Soup
• 1 large head of cauliflower, chopped
• 2 teaspoons olive oil
• 1 teaspoon sea salt
• 1 medium onion, chopped
• 2 large carrots, shredded
• 2 tablespoons ginger, grated
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric (or a 1/2-inch piece turmeric root, chopped)
• 1-2 tablespoons curry powder
• 5 cups stock (vegetable or chicken)
• 1 (15 ounce) can coconut milk
Salt and pepper, to taste
Heat olive oil in soup pot over medium heat. Add onion and sauté for about 5 minutes. Add shredded carrots, ginger and garlic and cook for 1 minute. Add turmeric and curry powder and cook for 1 minute.
Deglaze pan with a splash of stock, scraping the bottom to remove any bits of vegetables that may have stuck.
Add remaining stock and bring to a boil. Reduce the heat and add the cauliflower. Simmer until the cauliflower can easily be pierced with a fork.
Working in small batches, blend the soup until you achieve the texture you like. Return soup to pot and add the coconut milk and salt and pepper. Heat through.