Receta Curried Cauliflower Soup
Winter is the best time for soup.
Especially soups with warm spices like turmeric, cumin and cinnamon that just make you feel full and satisfied.
This recipe, inspired by a recipe from Dr. Weil is exactly that type of meal.
I decided to make this soup on an especially cold night and serve it with crunchy cashews and crisped up naan bread, and it totally hit the spot.
And because of that, I thought this recipe would be perfect to close out the year as my last post of 2012, because it is so seasonal and wonderful for the holidays.
In the meantime, I hope you enjoy this recipe as much as the husband and I did!
The Ingredients
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
1/4 cup chopped toasted cashews
Salt to taste
The Directions
Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Step 2: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Step 3: Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Step 4: Ladle into bowls and garnish with the cashews and cilantro before serving.
I loved how easy this recipe was to make – it took only about 20-30 minutes, most of which was simmering time.
This recipe makes 10 cups of soup, and each cup has only 58.1 calories, 3g fat, 2.5g fiber, 0.1g sugar, and 2.3g protein. I ended up eating about 2-3 cups of soup – which filled me up for hours!
You really can’t go wrong with this recipe – it’s great as an appetizer, a side, or a light meal. It is also vegan and gluten free (an added bonus ).
Happy holidays and happy new year everyone, and I will see all of you in 2013!
Curried Cauliflower Soup
by Anjali Shah @ The Picky Eater
- Makes 10 cups of soup. Each cup has 58.1 calories, 3g fat, 2.5g fiber, 0.1g sugar, and 2.3g protein
- The Ingredients
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 14-oz can light coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp evaporated cane sugar
- 1/4 tsp ground cinnamon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped toasted cashews
- Salt to taste
The Directions
Step 1: In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden. Add the cauliflower, coconut milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Step 2: Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Step 3: Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Step 4: Ladle into bowls and garnish with the cashews and cilantro before serving.
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