Curry Sunchoke Zucchini And Cauliflower Soup With Veggie Chips Recipe 55

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CURRIED CAULIFLOWER SOUP



Curried cauliflower soup image

Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.

Provided by Alida Ryder

Categories     Dinner

Time 1h20m

Number Of Ingredients 13

750 g (1,5lb) cauliflower (separated into florets, stems roughly chopped )
2 tbsp oil
2 tbsp curry powder of your choice ((I like to use Garam Masala))
1 tsp salt
1 onion (finely chopped)
4 garlic cloves (minced)
2 tsp crushed ginger
1 tbsp curry powder
½ tsp chilli powder
½ tsp ground cardamom
6 cups stock/broth
salt and pepper (to taste )
1 cup coconut milk ((optional))

Steps:

  • Preheat the oven to 200°C/390°F.
  • Toss the cauliflower with the oil, curry powder and salt.
  • Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
  • To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
  • Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
  • Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
  • Blend until smooth, adjust seasoning and serve.

Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CURRY SUNCHOKE, ZUCCHINI AND CAULIFLOWER SOUP WITH VEGGIE CHIPS RECIPE - (5/5)



Curry Sunchoke, Zucchini and Cauliflower Soup with Veggie Chips Recipe - (5/5) image

Provided by á-77268

Number Of Ingredients 15

1/2 small turnip thinly sliced
1/2 small carrot thinly sliced
1/2 small zucchini thinly sliced
2 tbsp olive oil
1 onion roughly chopped
2 cloves garlic thickly sliced
1 kg Jerusalem artichokes
1/2 cauliflower
1 small zuchinni peeled and seeded
1/2 tsp baking soda
3 sprigs thyme fresh
1 tsp curry powder
4 cups vegetable stock preferably unsalted
black pepper freshly ground
chives fresh, snipped, for garnish

Steps:

  • Preheat the oven to 300. Line a cookie sheet with parchment paper and put the turnip, carrot and zucchini slices in a single layer. Bake till dehydrated, about 1 hour. Peel the Jerusalem artichokes placing the peeled ones in a bowl of cold water as you work, to prevent them from going brown. (don't worry if you don't get all the peel off) Rinse the Jerusalem artichokes and cut them into chunks. cut the cauliflower into bite sized flourettes and peel and seed the zucchini. Put vegetables in a large dutch oven and cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water. In olive oil fry the onions and garlic till translucent . Add the vegetables and pour in the stock, fresh thyme and curry powder, Stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart. Puree the soup using an immersion blender. Taste and add a little salt if necessary. Divide among soup plates, sprinkle with black pepper and chives, and serve. http://www.not-too-sweet.com/curry-sunchoke-zucchini-and-cauliflower-soup-with-veggie-chips/

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