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Cream of Cauliflower Soup With Curry

Just like the fashion industry, the food industry also has its trends. What’s trending now? These vegetables are grabbing the limelight – Brussels sprouts, kale and cauliflower. Recipes for these vegetables are popping up everywhere, on the internet, in magazines, newspapers and even in conversations. If you haven’t tried this trio yet, you might be hesitant.

But your grandmother and mother were right when they said, “Eat your vegetables. They’re good for you!” Vegetables contain vitamins and minerals that are essential for health.

Cauliflower has 25 calories, three grams of fiber, two grams of sugar and two grams of protein per serving, according to the Self Nutrition Data website. It also contains vitamins A, C, K, folate, calcium, magnesium, phosphorus and potassium.

My husband loves raw cauliflower and likes the crunchy bits in a salad. I recently bought a head on sale and found out the reason for the reduced price. The vegetables started to soften. Since I couldn’t put it in a salad, I thought of pureeing it like potatoes. Then I remembered the soup. I live in Minnesota and it’s winter, the wind chill can drop below 41 degrees. The soup sounded really good.

Cauliflower and curry go well together, so I added it to the soup. If you don’t like this spice, leave it out. If you like this spice, add more. Cooking the curry for a minute before adding the other ingredients will bring out the flavor. After the vegetables are ready, blend the mixture with a stick blender. You can also use a stand mixer, but I use a hand blender because it’s safer. I don’t have to pour the hot soup into a glass jar, but can puree the soup directly in the pot.

I garnished the soup with garlic and butter croutons, but other flavors would also work well. Here is my recipe for cauliflower cream soup with curry.

INGREDIENTS

1 tablespoon olive oil

1 tablespoon of butter

1 tablespoon curry powder

1 medium yellow onion finely chopped

1 stalk of celery, chopped

1 cup baby carrots, cut into 1/2-inch cubes

1 carton (32 oz.) salt-free chicken broth

1 cup of water

1 chicken stock cube

3/4 medium head of cauliflower, chopped

8 ounces Neufchatel cheese, at room temperature

3 tablespoons Italian parsley, chopped (for garnish)

Packed croutons (for decoration)

METHOD

Add the olive oil and butter to the soup pot. Once the butter has melted, stir in the curry powder and cook for 1 minute. Add the onion, celery, and carrot and cook until the vegetables are tender, about 10 minutes. Add the cauliflower, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Turn off the heat and stir in the Neufchatel cheese. Remove the pot from the heat. Puree the mixture with a hand blender. Garnish with chopped parsley and croutons, or leave them out and serve the soup with crusty bread. This recipe freezes well.

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