Curry Cauliflower Soup
Finally reaching the end of hot soup season – time to put away the stock pot and the dutch oven and get ready for fresh vegetables and cool dishes. However Mother Nature seems to be wishy-washy right now, and a few of these rainy days have been downright cold! So brought out my reliable pot and got to work creating a dish that would warm us up, while taking advantage of the early spring produce. Early spring is the only time I ever get cauliflower, as much as I enjoy the stuff the price is more than a bit insane the rest of the year. So for these few weeks I will enjoy this pale beauty and figure out how many different ways I can prepare it.
1 tbsp vegetable oil
1 tbsp yellow curry powder
1/4 tsp cumin seeds
1/4 tsp amchur powder
4 scallions, cut 3/4 way up the greens and divided white vs. green
3 cups cauliflower, florets only
4 cups vegetable stock
1/2 cup plain Greek Yogurt (I used So Delicious Coconut Style)
- Heat the vegetable oil over medium heat in a large dutch oven. Add the curry powder, cumin, and amchur powder and cook for 2 minutes. Add the white part of the scallions and continue cooking for 3 minutes.
- Add the cauliflower and stir well to fully mix in the spices. Continue cooking for 5 minutes, then stir in the stock. Bring to a boil, then covern and turn heat to low. Simmer for 20 minutes.
- Use an immersion blender to puree the soup, folding in the yogurt. Cook for a final 5 minutes and then serve.
- Top with the scallion greens and enjoy!
For those of you that do “normal” dairy I still recommend using the coconut yogurt as it really adds something to the soup. While the coconut yogurt isn’t as strong as standard coconut milk (or creme) it still adds enough of a hint to really make the curry POP. I enjoyed this along with some crusty bread so as to insure that no soup was left behind.