Curried Cauliflower SoupSubmitted by: CAROJSCHU
IntroductionFrom "For the Love of Soup" by Jeanelle Mitchell From "For the Love of Soup" by Jeanelle Mitchell
1 tbsp safflower oil
1 onion, chopped
2 garlic cloves, minced
1 stalk celery, diced
2 tsp mild Indian curry paste
1/2 tsp ground cumin
1 tsp grated ginger
1/4 cup long-grain white rice
2 cups low-sodium chicken or vegetable stock
2 cups water
4 cups chopped cauliflower
sea salt and freshly ground black pepper
1/2 cup low-fat yogurt or sour cream (optional)
3 tbsp chopped fresh chives, parsley, or cilantro
Add stock, water, and cauliflower, then bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender, stirring occasionally. Remove from heat and allow to cool slightly.
Partially puree soup in the saucepan using an immersion blender, or transfer half of the soup to a blender or food processor and blend until smooth, then return pureed soup to the saucepan. Simmer until heated, and season with salt and pepper to taste. Serve garnished with yogurt or sour cream (if using) and chives, parsley or cilantro.
NB: nutritional info does not include yogurt or sour cream.
Serving Size: 4 servings