Curried Cauliflower Soup (Moosewood) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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from the Moosewood Daily Special cookbook Ingredients:
2 tablespoons canola oil |
1 1/2 cups onions, chopped |
1 tablespoon fresh chili pepper, seeded and minced |
1 tablespoon fresh grated gingerroot |
1 dash salt |
1 teaspoon turmeric |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
2 cups cubed potatoes |
4 cups cauliflower florets |
4 cups vegetable stock or 4 cups water |
1 teaspoon salt |
1/4 cup basmati rice, uncooked |
1 tablespoon lemon juice |
1 teaspoon sugar |
3 tablespoons shopped cilantro |
Directions:
1. Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
2. Add the turmeric, cumin, corriander and cinnamon.
3. Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
4. Add rice (rinsed), cover and simmer 20 mins.
5. Puree soup with an immersion blender.
6. Add lemon juice, sugar and cilantro.
7. Season with salt and pepper to taste.
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