Soup Season
Something about the leaves falling from the trees makes me want to make soup…instead of raking leaves. I bought a beautiful yellow cauliflower from the farmer’s market on Tuesday. I was thinking about it yesterday as I needed to use it somehow. I decided to make a curry soup. I love curry but the husband is more lukewarm about it so I try to give mine lots of flavor and medium heat. I try not to just add curry powder and call it a day. So I started to put the recipe together. I have a kaffir lime tree so it was obvious that I would use some leaves in the recipe. I also had two yellow bell peppers needing to be picked so I charred them, sweated off the skin and added them to the recipe, even though it wasn’t part of what I’d written down. Sometimes I can’t even follow my own recipe. Well it turned out really pretty and flavorful. And I never did rake any leaves.
Curried Cauliflower Soup
- 1 large head of cauliflower with leaves, if possible
- 1 small Yukon gold potato, peeled and diced (may omit if using cauliflower leaves)
- ¼ cup melted coconut oil (or oil of choice), divided in half
- 1 medium yellow onion, diced
- 2 tbsp. red curry paste (or more for added spice)
- 1 ½ inch piece of ginger, peeled and minced
- 4 cloves garlic, peeled and minced
- 2 cups stock (chicken or vegetable)
- 3 (whole) kaffir lime leaves
- Freshly ground sea salt and black pepper
- 1 can (14 oz.) coconut milk
- 1 stalk lemon grass, lower third sliced (or 1 tbsp. dried)
- ½ tsp turmeric powder
- 6 – 8 fresh basil leaves, chiffonade
- 3 stalks green onion, light green portion only thinly sliced
- 1 Red Thai Chile, thinly sliced (optional for garnish)
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Preheat oven to 400 degrees F (205 degrees C). Wash cauliflower and core, breaking into florets. Save the leaves. Toss the cauliflower florets and stems with 2 tbsp. of the oil and placed on baking sheet in single layer. Roast for 25 – 30 minutes or until tips are golden brown.
While the cauliflower is roasting, chop the cauliflower leaves into small pieces. Melt the remaining 2 tbsp. coconut oil over medium heat in a large heavy bottomed pan. Add the cauliflower leaves and stems, potato (if using), and onion. Sauté until the potatoes are fork tender and the onions are translucent. Add the curry paste, ginger and garlic and fresh lemongrass, if using, and cook for 1 or 2 minutes more.
Add the roasted cauliflower to the pan, reserving a few small florets for garnish, desired. Add the stock and the kaffir lime leaves and slowly bring to a boil. Simmer until the cauliflower is tender and falling apart. Remove the kaffir lime leaves and discard. Add salt and black pepper to taste. Remove from heat. Using an immersion blender, blend until smooth. Add the coconut milk, ground lemongrass (if using) and turmeric. Return to low heat to serve. Serve with the reserved florets, basil, green onions and pepper as garnish.
* When I made this I added two yellow bell peppers, charred and the skin sweated off (just because they were ready to pick from the garden).
