Curried Cauliflower and Ginger Soup
Ingredients
1 head of Cauliflower, cut into florets
1 medium-sized onion, diced
4 tbsp fresh ginger, minced
3 tbsp butter
3 tbsp garam marsala
½ tsp cinnamon
1 tsp cumin
1/8 tsp dried chili flakes
1 pinch of cloves
2 ½ cups low sodium chicken broth
1 cup milk (I used 1%)
Salt and pepper to taste
Batch of Curried Roasted Chickpeas
Preparation
1
Melt butter in a medium-sized dutch oven over medium-high heat.
2
Add onions and ginger and sauté until the onion is translucent.
3
Pour in the spices and sauté until fragrant.
4
Next, place the cauliflower in the pot and add the chicken stock.
5
Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
6
Remove from heat and puree using an immersion blender.
7
Return to heat and add milk and simmer until heated through.
8
Taste and season accordingly with salt and pepper.
9
Serve with crushed roasted chickpeas.
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About
This spicy, aromatic soup is sure to be a hit this fall and winter
Yield:
6
Added:
Sunday, September 11, 2011 - 1:53pm
