Cauliflower, it's name is from Latin caulis (cabbage) and flower. Today I present you with curried cauliflower soup. The warmness received from the almond and coconut milks lights the way for a delightful soup on a cool fall afternoon. Cauliflower on it's own can be rather bland, but paired with ginger, curry, and garam masala it is transformed into an ethnic pleasure. A sharp bite from the chive garnish rounds out all the flavors your palate craves. A simple grilled cheese serves as a striking accompaniment to this brazen soup.
Cauliflower, Almond and Coconut Soup
1 medium head of cauliflower, chopped
2 cups unsweetened almond milk
2/3 cup unsweetened coconut milk
3 tablespoons butter
1/2 cup water
1/2 cup unsweetened apple juice
1 tablespoon curry powder
1 teaspoon garam masala
1 inch fresh ginger grated
2 teaspoons garlic powder
2 teaspoons ground coriander
Combine all ingredients in a medium saucepan. Bring to a simmer and cook, covered, for about 35 minutes or until the cauliflower is completely soft. Puree the soup in a traditional blender, or with an immersion blender right in the pot. Season with salt and pepper to taste. Garnish with chives if desired.
Until tomorrow...Peace.
An immersion blender seems the way to go here for easier cleanup. I wonder if Miss Stirthepot got the idea of using cauliflower for a soup, after I told her about cooking smashed cauliflower, Nevertherless it looks like a great fall soup; especially with grilled cheese.
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