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.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997). Copyright (c) 1997 by Didi Emmons. Reprinted by permission of Harvard Common Press.
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).