Curried Cauliflower Soup
A great, easy-to-prepare soup to warm a soul up on cold winter days or after a day spent in the garden in chilly, early spring.
Prep time: 20 minutes / Cook time: 30 minutes
6 tbsp (90 ml) sunflower oil
1 large onion, diced
4 garlic cloves, minced
1 tsp (5 ml) oregano
1 tsp (5 ml) rosemary
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) coarse black pepper
6 tbsp (90 ml) unbleached flour
4 tbsp (60 ml) curry powder
6 c (1.5 L) chicken or vegetable stock
2 – 14 oz (398 ml) cans coconut milk
5 c (1.25 L) cauliflower, cut into small florets
Heat oil in a large, heavy stock pot over medium heat. Add onion, garlic, oregano, rosemary, nutmeg and pepper. Sauté for 2 to 3 minutes or until onions and garlic are softened.
Combine flour and curry powder in a small bowl. Stir into onion and garlic. Cook for 1 to 2 minutes stirring constantly.
Slowly whisk in chicken or vegetable stock to prevent lumps. Add coconut milk, stirring to combine.
Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 10 minutes.
Add cauliflower florets. Bring to a boil again over medium-high heat. Reduce heat to low and simmer for 10 minutes or until cauliflower is tender.
Serve with warmed Naan bread and Mango Chutney.