Cauliflower Curry Soup

The snow continues to fall & the temperatures are doing the same! With winter burrowing in to stick around, I was in desperate need for some warm soup to warm up.

Pinterest has inspired me to try cooking with cauliflower in new ways. In an attempt to keep myself from going down the rabbit hole, I settled on one of the first recipes I found. Of course, I ended up tweaking it but the soup turned out beautifully.

{Cauliflower Curry Soup}

[Ingredients]

• 1 lb. cauliflower
• 1 lb. carrots
• 1 can pure pumpkin puree
• 1 medium onion
• 1 clove garlic
• 1 tsp  herbs de provence
• 1/2 tsp turmeric
• 1 1/2 tsp curry
• 1 cup water
• 2 cups vegetable broth
• pepper to taste
• 2 tsp olive oil

[Directions]

1. Dice onion. Heat dutch oven over medium heat on stovetop and saute onion in olive oil until tender.
2. Add garlic and herbs de provence, reduce heat and cook for another few minutes.
3. Meanwhile, roughly chop carrots and cauliflower. Add to dutch oven along with pumpkin puree, turmeric, and curry powder.
4. Add water and vegetable broth, increase heat to bring soup to a boil.
5. Boil for 10 minutes covered then simmer for 25 minutes.
6. Remove from heat and blend using an immersion hand blender or removing small batches & blending in a blender.
7. Garnish with a pinch of salt and pepper then serve.

Cheers,

Danielle