Tonight I didn't really have a plan for dinner. I rooted around in the fridge and found a head of cauliflower I pretty much abandoned along with a onion I cut a little piece off of a while ago, and some carrots that needed to be eaten or trashed within the next couple of days. I remembered that the latest library cookbook I'm reading for pleasure, The Splendid Table's How to Eat Supper, had some sort of cauliflower soup recipe so I went back and found that. It does not sound like my typical sort of soup, but I am being adventurous lately so I decided to give it a go.
Unfortunately (or fortunately, depending on how you look at it) I did not have exactly the ingredients that they call for in the book, so I modified it some and it turned out beautifully. Hmmmm... not photogenically beautifully- I'm not posting a picture because it's pretty unappetizing looking really- but taste and texture wise I am loving this soup. And have I mentioned that it is crazy healthy?
Curried Cauliflower Soup- Modified from The Splendid Table's How to Eat Supper
1 onion- chopped
4 cloves of garlic- smashed
2 tablespoons of curry powder
1 head of cauliflower- chopped (and obviously washed, and you should really know how to cut up a cauliflower)
2 carrots, chopped
2 cups of broth (I used chicken broth)
- Heat the olive oil over med-low heat, add the onions and garlic, and the curry powder. Make sure nothing browns, you just want it all to soften and the curry to start smelling like an Indian restaurant.
- Add the cauliflower and carrots and broth, and top with enough water to cover the veggies. Boil the hell out of it for about 15 minutes. I left the cover on for some of the time, and then left it off to let some of the water evaporate. The original recipe calls for potatoes and I didn't have them so I didn't have anything to absorb all of that liquid. I added some salt somewhere around this point.
- Turn off the heat and let it cool for 10 or 15 minutes. Then BLEND IT UP! Top with sour cream and eat it. Mmmmmmm! Makes lots. I have at least 3 big containers for lunch or dinner for the rest of the week.