Best Curried Cauliflower Soup Moosewood Recipes

Curried Cauliflower Soup (Moosewood) image

Provided by courtney251

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons canola oil
1 1/2 cups onions, chopped
1 tablespoon fresh chili pepper, seeded and minced
1 tablespoon fresh grated gingerroot
1 dash salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed potatoes
4 cups cauliflower florets
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/4 cup basmati rice, uncooked
1 tablespoon lemon juice
1 teaspoon sugar
3 tablespoons shopped cilantro

Steps:

Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
Add the turmeric, cumin, corriander and cinnamon.
Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
Add rice (rinsed), cover and simmer 20 mins.
Puree soup with an immersion blender.
Add lemon juice, sugar and cilantro.
Season with salt and pepper to taste.

Nutrition Facts : Calories 225.7, Fat 8.1, SaturatedFat 0.7, Sodium 661.9, Carbohydrate 35.7, Fiber 5.8, Sugar 6.5, Protein 5.4

Curried Cauliflower Soup (Moosewood Restaurant Daily Special) Recipe image

Provided by dette

Number Of Ingredients 17

2 tbsp canola or other vegetable oil
1 1/2 c. chopped onions
1 tbsp minced fresh chiles, seeds removed for a milder "hot"
1 tbsp grated fresh ginger root
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
2 c. cubed white or red potatoes
4 c. cauliflower florets (about 1 medium head)
4 c. water or vegetable stock
1 tsp salt
1/4 c. raw white basmati rice
1 tbsp fresh lemon juice
1 tsp sugar
2-3 tbsp chopped fresh cilantro
Salt and tround black pepper to taste.
Plain nonfat yogurt (optional)

Steps:

In a soup pot, heat the oil on low heat. Add the onions, chiles and ginger and sprinkle witha dash of salt. Cover and cook, stirring occasionally, for aobut 10 minutes, or until the onions are translucent. Add the turmeric, cumin, coriander, and cinnamon and cook for 1-2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock, and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 mintues. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.