By Bernadette Kathryn, LMT, IHLC
This is when every vegetable becomes fair play to be puréed with a classic bone broth, onion, garlic and a favorite spice mix. I like my soups thick, luxurious and hearty. This Curried Cauliflower Soup is perfect for this method…
Here’s what I do:
- Roast the cauliflower in the oven until golden brown on the edges and tender
- Sauté a sweet onion, garlic, curry powder, s/p until onions are translucent
- Add 1/2 cup white wine and reduce
- Add 1 Qt classic bone broth
- Add the roasted cauliflower and allow the flavors to blend for a few minutes
- Remove from the heat and blend in your high powered blender until smooth
- Add 1T butter and emulsify
- Taste and adjust the seasonings
- Enjoy!
It’s pretty similar actually, but the cauliflower isn’t roasted. I think roasting is a great idea to deepen the flavor. Here’s the link to my recipe: http://www.washingtonpost.com/pb/recipes/spicy-cauliflower-soup/9695/
I love this recipe! I make a similar version from the Washington Post a few years back. Cauliflower can be so creamy when it is pureed.
That’s great, Bernie, that the book is available for $15.00! xoxo