Tuesday: Curried Cauliflower Soup

 I've never even tried cauliflower soup, but I'm going to make this!  I love the idea of the curry seasoning.  I'm going to serve it along side some grilled (or pan cooked) sausage.

Yield: 6 Servings

INGREDIENTS

• 2 heads cauliflower, cut into florets (about 10 cups)
• 1 onion, diced (about 1 cup)
• ½ leek, white and light green parts only, diced (about ¾ cup)
• 2 large carrots, diced (about 1 cup)
• ¼ cup plus 3 tablespoons vegetable oil
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ½ bunch cilantro, chopped (about 2 cups)
• ¼ teaspoon ground turmeric
• ½ teaspoon mild curry powder
• 4 garlic cloves, minced
• 8 cups vegetable stock
• ¾ cup plain yogurt
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste

DIRECTIONS

1. Reserve 1 cup of small cauliflower florets, ¼ cup of onion, ¼ cup of leeks and ¼ cup of carrots for garnish.

2. In a large pot, warm ¼ cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.

3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.

4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.

5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.

6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.

7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.