Cauliflower and potato soup

Perfect for cold winter weather, this soup takes care of your well-being and the lingering veggies in your pantry. You can puree it to a smooth cream, or leave a little chunks if you prefer to feel a bite in your soup.

Ingredients:

  • 2 tbsp butter
  • 1 tbsp olive oil ( no need for extra virgin)
  • ½ medium white onion, peeled and chopped
  • fresh ginger, thumb size piece, peeled and finely chopped or grated
  • 2 large red Russet potatoes, peeled and cut in small cubes
  • ½ medium to large cauliflower, washed, separated in to small florets, stems cut
  • ½ small parsnip, peeled and chopped
  • ½ tsp cumin seeds – crushed in mortar
  • ½ tsp coriander seeds – crushed in mortar
  • ½ tsp curry powder
  • ¼ tsp allspice, powder
  • 2 kaffir lime leaves (optional) torn in half
  • juice of half lime (or lemon)
  • 4 cups homemade (or organic) chicken or turkey stock
  • water
  • sea salt and freshly ground black peppercorns

Preparation:

In a medium pot melt the butter and olive oil (this will prevent the butter solids from burning), add the onion and ginger and simmer until the onion is translucent. Add all the chopped vegetables and sautee for 5 min. Add salt, pepper and the rest of the spices and sautee for another 10 min stirring occasionally. Add the chicken stock and enough water to cover the vegetables by about 1 inch. Add the lime (lemon) juice. Bring to boil, then turn down the heat to simmer and cook for 20 – 25 min or until tender. Check the seasoning and add more salt, pepper and lime juice if desired. Puree the soup with mixer or in a blender and serve hot. If it’s too thick, add some hot water. For even more substance you can add sour cream or thick yogurt. Nan bread is an ideal accompaniment for this soup, but a crusty country bread is ok, too. Keeps well in an airtight container in the fridge for up to two days. Carefully rewarm without boiling if you put cream or yogurt.

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