I Stole This Recipe: Curry Cauliflower Soup

Curry Cauliflower Soup

All the excitement is over and I am back at my parent’s house. I miss the shopping, the sight-seeing and the food. Traveling is inspiring. While shopping for Marc Jacob’s purses, I dreamt up this recipe for… Ok fine! I lied. One of the days we were in San Francisco, Giri had us over for lunch and served Curry Broccoli Soup. I got this recipe from Giri and he recommended I try it with cauliflower. To tell you the truth I’d like to think this recipe came to me while walking down Pier 39.

Curry Cauliflower Soup
to roast
4 cups of cauliflower cut into pieces
2 tbsp olive oil
1/2 tsp red chili powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder

rest
1 medium onion
1 large tomato
4 cups of vegetable stock
1/4 cup half & half
2 tbsp olive oil
2 Thai chilies
1/2 tbsp chopped ginger
1/2 tbsp chopped garlic
2 bay leaves
salt to taste
black pepper to taste

Turn oven on and set it to 450ºF. Rinse cauliflower with water and pat them dry with a paper towel. Toss them in a large bowl with salt, olive oil, turmeric, garam masala and chilli powder. Line up a big baking tray with aluminum foil, spread out the cauliflower and cover them with additional aluminum foil. Wrap the additional piece of foil tightly so that the steam won’t escape. Place the baking tray in the oven. After 10-15 minutes, check that the cauliflower is tender. If it is, remove the foil and change the oven setting from bake to broil. Broil the cauliflower for 2-3 minutes.

Chop the onion and tomato. Place a large pot over medium heat and add oil to it. Then sauté the ginger, garlic and Thai chilies. Add onions to the pot and sweat them. Then add the tomatoes to the pot. Once the tomatoes are cooked, then add vegetable stock and bay leaves. Bring it to a simmer and add the cauliflower to it. Remember to scrape the flavoured oil that is left in the baking tray and add it to the pot. Simmer for about another 10 minutes. Let the mixture cool down. Remove the bay leaves from the mixture and blend it using an immersion blender until no cauliflower chunks remain. The soup will become thick. Add half & half and simmer for another 5 minutes. Serve hot with some toasted bread.

My verdict: Initially, the long list of ingredients intimidated me. But I found most items in my pantry than I’d care to admit. If you actually go and buy, garama masala and turmeric powder then you can also make this with the same ingredients.

8 thoughts on “I Stole This Recipe: Curry Cauliflower Soup”

  1. he he. you didnt steal it! really glad that it made it on the blog. so you liked the cauliflower version on this too? waise just the roasted cauliflower with a minute or two extra under the broiler and some lemon juice on top tastes delicious as is or with roti. oh..and a delicious gobi paranta filling too!

    1. Now I don’t feel as guilty! Yes sadly I do know that the cauliflower straight out of the broiler tastes fantastic. I had to fight my mom and brother off it!!

  2. Oh yummm…. I’m bookmarking this for the winter. I wonder how it would taste with a small bit of rice mixed in… or pasta. Thanks for posting!

    1. The soup delicious and hearthy as it is. So I have never tried it with either. I’ll have to try it with some. Thx for suggesting!

Comments are closed.