Curried Cauliflower Soup
By: Michelle
1 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, diced
1 lb cauliflower florets
1 ½ tsp curry powder
5 cups vegetable stock
2 cups plain Greek yogurt
⅛ tsp ground nutmeg
1 tsp salt
1 tsp freshly ground pepper
1 tbsp chia seed
1
In a large soup pot, heat the olive oil over medium heat.
2
Sauté the garlic and onion until clear.
3
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.
4
Add the curry powder and remaining stock. Simmer until the vegetables are very tender, approximately 15 minutes.
5
Remove from heat and slightly mash florets
6
Return to medium heat, and gradually whisk the yogurt and seasonings into the soup.
7
Once combined, do not bring to a boil to prevent the yogurt from curdling.
Ingredients
1 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 large yellow onion, diced
1 lb cauliflower florets
1 ½ tsp curry powder
5 cups vegetable stock
2 cups plain Greek yogurt
⅛ tsp ground nutmeg
1 tsp salt
1 tsp freshly ground pepper
1 tbsp chia seed