Curried Cauliflower Soup

By JBamford

Ingredients

• 1 tbsp safflower oil
• 1 onion, chopped
• 2 cloves minced garlic
• 1 stalk celery, diced
• 2 tsp mild curry paste
• ½ tsp ground cumin
• 1 tsp ginger, grated
• ¼ cup long grain white rice
• 2 cups chicken stock
• 2 cups water
• 4 cups cauliflower, chopped
• sea salt and pepper to taste
• chives, parsley or cilantro for garnish if desired
• yogurt or sour cream if desired

Details

Servings 6

Preparation

Step 1

In a saucepan, heat oil over medium heat. Add onion, garlic and celery, sauté for 4 minutes. Stir in curry, cumin, ginger and rice, cook for 2 minutes.

Add stock, water and cauliflower bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender, stirring occasionally. Remove from heat and cool slightly.

Partially puree soup in saucepan using an immersion blender or transfer half the soup to a blender or food processor and blend until smooth. Return pureed soup to saucepan. Simmer until heated and season with salt and pepper.

Serve garnished with yogurt or sour cream if desired and snipped chives, parsley or cilantro.