Curried Cauliflower Soup with Toasted Pita Chips

I am back in the blogosphere and  back to the kitchen after a rather extended holiday hiatus.  While I am not one to make resolutions, I think I naturally eat healthier post-new year.  After weeks of holiday indulging, I found myself craving some good, hearty soup. I received a spankin’ new Cuisinart SmartStick immersion blender as an early birthday present, and I was eager to get it cranking. I wanted to experiment with cauliflower after last week’s White House garden Iron Chef episode. I tend to shy away from cauliflower, as I associate it with the mushy, dining hall version. But add some spices and the whir of a blender, and cauliflower becomes a velvety, creamy soup with an Indian flair.

Ingredients

Soup:

1 head cauliflower

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 medium potato, cut into small cubes

1 tsp. tumeric

1 tsp. cumin

1 tsp. coriander

1/2 tsp. cinnamon

1 quart vegetable stock 

salt and freshly ground black pepper

hot sauce (optional)

1 T. lemon or lime juice

1/2 tsp. sugar

Garnish (optional): chopped cilantro, chopped tomatoes

Pita Chips:

whole wheat pitas, cut into triangles

nonstick cooking spray

paprika

garlic powder

Directions:

Soup:

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower, potato, stock, cumin, tumeric, coriander, cinnamon and hot sauce (if using) and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and add  lemon or lime juice and sugar. Using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.  Season, to taste, with salt and black pepper. Sprinkle with cilantro or tomatoes and serve with pita chips.

Pita Chips:

Preheat broiler or toaster oven. Arrange pita triangles on a foil-lined baking sheet that has been coated with non-stick spray. Lightly spray the triangles and sprinkle with paprika, garlic powder and a bit of salt and pepper. Broil until crispy.

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2 thoughts on “Curried Cauliflower Soup with Toasted Pita Chips

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