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Wednesday, January 6, 2016

Curried Caulifower Soup



Happy Soup Wednesday! I was excited to make this recipe until I opened my the "unopened" jar of red curry paste in my fridge to find out that it was improperly sealed and had spoiled probably long before I brought it home. As a result your soup will be a prettier orange color than mine, I used what red curry paste I had as well as a little green curry paste which muddied the color a little.

Other Soup Wednesday Posts: Cauliflower + Hazelnut Soup with Fried SageUdon Soup with Poached Egg and Bok Choy;  Minestrone with GnocchiItalian Wedding Soup with Veggie Balls; and Thai Peanut Soup.

Recipe from Cookie and Kate


Ingredients:

-1 large head of cauliflower, broken into small florets, stems chopped
-1/4 cup olive oil, divided
-1 medium yellow onion, diced
-2 to 3 tablespoons Thai red curry paste**
-1 small lemon, preferably organic, zested
-½ cup white wine
-1½ cups vegetable broth or stock
-1 can (14 ounces) light coconut milk
-½ teaspoon sugar
-1 tablespoon rice vinegar
-sea salt and freshly ground black pepper
-¼ cup chopped green onions/chives
-Pinch of Thai basil

**My soup is not nearly as pretty of a color as it could have been, due to my red curry paste debacle -- I used one tablespoon of red and one of green curry paste.

Preheat oven to 400 degrees. Toss the cauliflower with enough olive oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast for 25 to 30 minutes, until the tips of the cauliflower are golden brown.

Near the end of the cauliflower's cook time, heat the remaining oil in a large stock pot. Add the onion and cook until translucent. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.

Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth and coconut milk. Cook, stirring occasionally, until the soup is warmed through. Then remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth.

Season salt and pepper to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives.






I think my curry paste situation made this soup not as flavorful as it could have been. Dave and I both enjoy spicy foods and using just red curry paste would have helped me amp up the flavor a little. I wasn't sure about using both types of curry paste, so I erred on the side of caution. This was really quick to make though and didn't take too many dishes -- overall it was a nice soup for a cold snowy evening. 

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