Curry Cauliflower Soup
Serves 6 | Prep Time 10 minutes | Cook Time 35 minutes
Cauliflower is a wonderful vegetable that’s full of excellent cancer-fighting enzymes. Maybe that’s why it’s riding a wave of unprecedented popularity. Now, some people I know avoid cauliflower because, when steamed, it makes the kitchen smell like a stink bomb detonated. But here’s a neat trick: Roasting cauliflower eliminates that sulfur smell and produces an unbelievably sweet flavor. Give it a try. I promise your taste buds will jump for joy.
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the cauliflower with 1 tablespoon of the olive oil and 1⁄4 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, and 1⁄4 teaspoon salt and saute until the vegetables begin to brown, about 12 minutes.
Add the curry powder, cumin, coriander, cinnamon, and another
1⁄2 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1⁄2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
Pour 3 cups of the remaining broth into a blender, then add half of the saute ed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 21⁄2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
Gently reheat the soup over low heat, then taste. You may want to
add a spritz of fresh lemon juice and another 1⁄4 teaspoon salt.
Serve garnished with a dollop of Apricot Pear Chutney, which undoubtedly will take you to the land of yum!
STORAGE: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
PER SERVING: Calories: 165; Total Fat: 7.5 g (1.1 g saturated, 5.1 g monounsaturated); Carbohydrates: 23 g; Protein: 5 g; Fiber: 7 g; Sodium: 260 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1 head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
Sea salt
1 cup finely diced yellow onion
2 carrots, peeled and diced small
1 cup finely diced celery
2 teaspoons curry powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground cinnamon
6 cups Magic Mineral Broth (page xx)
Apricot Pear Chutney (page xx), for garnish