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Curried Cauliflower Soup

Kids loved this version of cauliflower soup and didn't even suspect it was healthy for them! I puréed the whole bit though. Lovely warming soup for a cold night. Great with crusty bread!

Prep
Cook
Serves 6people
Ingredients
2
heads cauliflower, cut into florets (about 10 c)
1
onion, diced
1/2
leek, white and light green parts only, diced
2
large carrots, diced
1/4
c, plus 3t veg oil
1/2
tsp ground coriander
1/2
tsp ground cumin
1/2
bunch coriander, chopped
1/4
tsp ground turmeric
1/2
tsp mild curry powder
4
garlic cloves, minced
8
cups veg stock
3/4
cup plain yoghurt or sour cream
2
tbsp lime juice
3
tbsp olive oil
s&p to taste
Directions
1.
In a large pot, warm 1/4 C of veg oil over med. heat Add the onion, garlic, leek and carrots to cook, stirring frequently until the vegetables have begun to soften, about 6 min. Add the cauliflower and cook until soft, about 10 minutes longer.
2.
Add ground coriander, cumin, turmeric and curry powder and cook until fragrant, about 1 minute.
3.
Add the vegetable stock, bring to a simmer and cook until the vegetables are very tender, about 25 minutes. Purée the soup until smooth and season to taste with S&P.
4.
Whisk olive oil, lime juice and yoghurt or sour cream together.
5.
Serve soup drizzled with yoghurt mixture.

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