Curried Cauliflower Soup

I’m back!  I’ve now officially checked off one of my New Year’s resolutions 
{ blog more } and it’s only day one – yahoo!  If any of your resolutions have to do with eating better, spending less, or shrinking your waistline then this recipe is for you.  I found it in the New York Times.  It sounded both yummy and economical. In my book, that’s a winning combo.

You just need a few simple ingredients – one head of cauliflower, one russet potato, two cloves of garlic, one onion, a little fresh ginger, some chicken stock, curry and cumin powders and some salt.  Plus, it just takes about 10 minutes to put together and 30 minutes to cook.


First, just chop up an onion – any kind of onion will do.

Sautee it in a big pot with some olive oil (the real recipe calls for canola, but I used olive) for about 5 minutes until the onions are soft.

Add in the chopped garlic.

And the ginger – I’ve found the easiest way to work with fresh ginger is to use one of these microplane thingies.

Next, you add in your spices and stir it all around for a minute or two.  Finally, you add your chopped cauliflower and potato to the pot.

Last thing to add in is the chicken stock.  I had half a box left so I used that and then 4 cups of water.  You could use all stock or all water (if you want to make this vegetarian).

Put the lid on your pot and let it simmer on medium heat. After 30 – 40 minutes, you whiz it smooth with an immersion blender.  God, I love that thing.

There you go – super simple, yummy and cheap.  Happy 2012, everyone!

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