Curried Cauliflower Soup
  • 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
  • ΒΌ teaspoon ground cloves
  • 1 can light coconut miilk
  • 1 teaspoon cumin
  1. 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.
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.