Diana Sturgis Curried Cauliflower Leek Soup Recipes

CAULIFLOWER SOUP WITH ROQUEFORT

Steps:

• The stock for this is very simply made with all the cauliflower trimmings. All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid. After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.

DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP

Steps:

• Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
• In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
• Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
• Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
• Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
• To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.

CURRIED CAULIFLOWER SOUP (VOLUMETRICS)

Steps:

• Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
• Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
• Puree the soup in a blender or food processor and return to the pot.
• Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
• Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.

CREAMY CAULIFLOWER LEEK SOUP

Steps:

• Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
• In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
• Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
• Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
• Serve.

CREAMLESS CAULIFLOWER LEEK SOUP

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

CURRIED CAULIFLOWER SOUP (MOOSEWOOD)

Steps:

• Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
• Add the turmeric, cumin, corriander and cinnamon.
• Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
• Add rice (rinsed), cover and simmer 20 mins.
• Puree soup with an immersion blender.
• Add lemon juice, sugar and cilantro.
• Season with salt and pepper to taste.

CREAMY CAULIFLOWER LEEK SOUP

Steps:

• Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
• Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
• Using immersion blender, puree all ingredients to desired consistency.
• Add freshly grated nutmeg (I use about half); heat through.
• Serve with salt and pepper.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
• Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
• Add the cauliflower and veggie broth. Bring to a simmer and cover.
• Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
• Stir in the honey and vinegar.
• Season with salt if desired.
• Bon Appetit!