This silky smooth and flavorful soup is one luscious way to give your family the health benefits of cruciferous cauliflower.
Cream soups are a classic comfort food, but this one is bursting with the exotic flavors of ginger and curry, as well as unbeatable cauliflower nutrition.
This is a warming late-winter delight, for sure. Try serving it with a salad and a loaf of whole-grain bread for a complete meal.
2 tablespoons butter
1 teaspoon ground fenugreek (optional)
1 tablespoon curry powder
1 teaspoon ground coriander seeds
2 cups chopped onions
2 garlic cloves, minced
1 tablespoon mined fresh ginger
2 tablespoons unbleached white flour
7 cups whole or low-fat milk
1 head cauliflower, cut into small pieces
1 teaspoon salt, or more, to taste
Fresh-ground pepper to taste
1. In a stockpot, melt the butter over medium heat. Add the fenugreek, if youíre using it, and the curry powder and coriander. Cook, stirring, for 1 minute. Add the onions, garlic, and ginger. Cook, stirring frequently, for 10 minutes.
2. Add the flour, and cook 3 minutes more, stirring continuously. Slowly add the milk, continuing to stir so that lumps donít develop. Then add the cauliflower. Bring the soup to a boil, then turn the heat to low, and simmer the soup for 40 minutes. Add the salt and pepper.
3. In a food processor or blender, blend the soup in batches, but not to a puree; leave it a little chunky. Taste the soup, and add salt or pepper if needed. Serve the soup hot.