Curry Cauliflower Soup
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“This is a French recipe that originates from Brittany. From Vegweb.com”
Curry Cauliflower Soup
0 recipe photos
READY IN:1hr 5mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 3 tablespoons margarine
- 1 onion
- 1 tablespoon curry
- 3 grated apples
- 1 head cauliflower, separated into small florets
- 6 cups vegetable broth
- 2 tablespoons chopped parsley
- 3 teaspoons grated ginger
- salt, pepper, and nutmeg to taste
Directions
- peel and grate the apples and set aside. Grate the ginger (if desired) and set aside with the apples. Separate the head of cauliflower into small florets and set aside.
- Finely chop the onion.
- Melt the margarine into a large soup pot, at somewhere between low and medium heat. When the butter is melted, add the curry and the onions, and cook for about 2 minutes.
- Add the grated apples, ginger, cauliflower, parsley, salt, pepper, and nutmeg. I eyeball the nutmeg -- I'm a big fan of nutmeg so I add probably about 1 tbsp, but if you aren't too keen on nutmeg then I obviously wouldn't add as much.
- Cook for about 15 minutes, stirring regularly.
- After 15 minutes, add the vegetable broth . Let this sit on the stove at a soft boil for about 20-30 minutes, or until the cauliflower gets soft.
- Puree the soup with a blender. Taste test the final product, and feel free to stir in some more curry or nutmeg if you desire!
- This puree also makes a very good sauce on a baked potato.
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Curry Cauliflower Soup