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Curried Cauliflower Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 head cauliflower, cleaned and chopped
2 leeks, cleaned and chopped
2 garlic cloves, smashed
1 large sweet onion. Chopped
2 to 3 teaspoons Kosher salt
2 quarts chicken broth
1 Idaho potato, peeled and chopped (or a few small yukon golds)
2 teapoons curry powder
¼ teaspoon ground cloves
1 can light coconut miilk
1 teaspoon cumin


In a 5-quart soup pot, saute garlic, leeks and onions in olive oil until soft (about 10 minutes). Add cauliflower and potato. Cover with the chicken stock. Bring to a boil and then simmer until the cauliflower and potatoes are tender enough to puree. Add curry powder, salt, cumin and ground cloves. Puree until smooth with a hand blender. After pureeing soup, add coconut milk, blend and serve. Makes about 3 quarts of soup.


Pairs Well With


Notes

This cauliflower soup uses a chicken stock but is sweetened with coconut milk. Feel free to improvise with your spices. Vegetarians can substitute vegetable stock for the chicken.

Just want to let you know how good this soup is. I've had it sitting in my cookbook for a while and finally tried it out today. Yummy!!! My daughters are soup lovers and really like it as well. Theres not a single thing I'd change in the recipe. Thank you!

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