Curried Cauliflower Soup

November 5, 2008

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Here’s a spicy, warming soup perfect for this cooler weather. And it’s just the right color, to boot! He–ll—o, Fall!

Oh and please do be sure to add that dollop of yogurt–I know it seems like an optional, ‘after-thought’, ‘serving-suggestion’ kind of thing—but it is the cool tanginess of the yogurt that mellows out the spiciness of the curry. Trust me! *smile*

Curried Cauliflower Soup

2 tablespoons Olive Oil
2 large Onions, roughly chopped
7 teaspoons Curry Powder
1 large Cauliflower, roughly chopped
2 Potatoes, peeled and diced
6 cups low-salt Chicken Broth
6 dashes Hot Sauce
Salt and Pepper
2 Tablespoons Apple Cider Vinegar
Plain Greek Yogurt (can substitute regular yogurt)

Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, but do not brown. Add curry powder, stir through for 1 minute. Add cauliflower and potatoes, stir until coated with curry mixture. Add broth and hot sauce; bring to a boil. Reduce heat and simmer until vegetables are tender (approx 30 minutes).

Take the pan off the heat ,using an immersion blender (or regular blender), puree soup. Return pot to burner and bring back to desired heat. Season with salt and pepper. Just before serving, stir in apple cider vinegar.

Ladle into bowls and top with a spoonful of yogurt.

Serves 8.

Filed Under: Diet-Friendly, Recipe, Savory, Soup, Vegetarian-Friendly

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