While I find the winter months to be a total drag, the promise of warm, hearty soup makes it hard not to look forward to the cold weather — at least a little bit. This curry cauliflower soup recipe is both flavorful and filling, and provides you with the perfect pick-me-up for a dreary winter evening.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3-4
Ingredients:
1 medium head cauliflower, chopped
1 red pepper, chopped
1 medium onion, chopped
2-3 cloves garlic, chopped
2 cups vegetable stock
1 1/2 cups water
3 tablespoons oil
2 tablespoons curry powder
1 tablespoon chili powder
Salt and pepper to taste
Croutons (optional)
Olive oil (optional)
Photo by Brooke Gabriel
Directions:
1. In a large pot, heat the oil over medium heat. Add the onion and saute until tender, about 3-5 minutes. Add the red pepper and cauliflower and saute for another 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
Photo by Brooke Gabriel
2. Add curry, chili powder, and a dash or two of salt and stir to distribute seasonings.
Photo by Brooke Gabriel
3. Add vegetable stock and water and bring to a boil. Cover pot and reduce heat to a simmer. Cook until vegetables are tender, about 15 minutes.
Photo by Brooke Gabriel
4. Let mixture cool for 15 minutes, then puree until very smooth (I like to use a hand-blender, but a regular blender or food processor will work too. If you don’t have any of these, serve the un-blended soup over rice). Season to taste with salt and pepper.
Photo by Brooke Gabriel
5. Top individual servings with croutons and drizzle with olive oil (optional).
Photo by Brooke Gabriel