Cauliflower Soup -spicy and filling !
1 medium head cauliflower cut into florets
vegetable oil
Salt to taste
1 cup chopped onions
1 tbsp finely chopped ginger
2 tsp chopped garlic
1 tbsp mild curry paste or 2 tsp curry powder
4 cups chicken stock
2 tsp lemon juice
salt and pepper to taste
1 medium head cauliflower cut into florets
vegetable oil
Salt to taste
1 cup chopped onions
1 tbsp finely chopped ginger
2 tsp chopped garlic
1 tbsp mild curry paste or 2 tsp curry powder
4 cups chicken stock
2 tsp lemon juice
salt and pepper to taste
Set oven to 450, cut cauliflower into florets, toss with 2 tbsp of oil (optional, I've used just some cooking spray), season with salt and place on a baking sheet in oven for 15 to 20 minutes or until tender and browned.
Heat 2 tbsp of oil in large soup pot, add onions and saute for 2 min.
Add ginger, garlic and curry paste.
Toss and saute for 2 mins.
Add cauliflower and stir to coat, pour in stock and bring to boil.
Reduce heat to low and simmer for 10 to 15 minutes until cauliflower is very tender.
Add lemon juice.
Puree with hand blender, add extra stock if needed to thin.
Heat 2 tbsp of oil in large soup pot, add onions and saute for 2 min.
Add ginger, garlic and curry paste.
Toss and saute for 2 mins.
Add cauliflower and stir to coat, pour in stock and bring to boil.
Reduce heat to low and simmer for 10 to 15 minutes until cauliflower is very tender.
Add lemon juice.
Puree with hand blender, add extra stock if needed to thin.
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