Curried Cauliflower Soup

Posted on May 21st, 2014 in Recipes | No Comments

By: Michelle

1 Tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, diced
1 pound cauliflower florets
1 1/2 teaspoons curry powder
5 cups vegetable stock
2 cups plain Greek yogurt
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground pepper
1 Tablespoon chia seed

In a large soup pot, heat the olive oil over medium heat. Sauté the garlic and onion until clear. Add the cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Cover the pot, reduce the heat to medium, and steam the florets for approximately 5 minutes. Add the curry powder and remaining stock. Simmer until the vegetables are very tender, approximately 15 minutes. Remove from heat and slightly mash florets. Return to medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling.

Curried Cauliflower Soup

          By: Michelle

 

1 Tablespoon extra-virgin olive oil

2 cloves garlic, chopped

1 large yellow onion, diced

1 pound cauliflower florets

1 1/2 teaspoons curry powder

5 cups vegetable stock

2 cups plain Greek yogurt

1/8 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoon Chia seed



In a large soup pot, heat the olive oil over medium heat. Sauté the garlic and onion until clear. Add the cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam. Cover the pot, reduce the heat to medium, and steam the florets for approximately 5 minutes. Add the curry powder and remaining stock. Simmer until the vegetables are very tender, approximately 15 minutes. Remove from heat and slightly mash florets. Return to medium heat, and gradually whisk the yogurt and seasonings into the soup. Once combined, do not bring to a boil to prevent the yogurt from curdling. 

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