Snapshots of life on our little homestead

Turned out to be a rainy cold fall weekend here in the Upper Valley and the hard frosts have started so the vegetable gardens had to be taken out. What do you do with all of the vegetables make soups and the appropriate accompaniments. Today we made curry cauliflower soup and whole wheat bread which helped to use up some of our harvest. Tomorrow we move on to spiced carrot soup and parsnip fritters.

Curry Cauliflower Soup

1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tbsp. hot curry powder (reduce by half or use regular curry powder if you do not like spicy)
1 tsp. coriander ground
1 tsp ground cumin
1/2 tsp. ground cinnamon
6 C broth of choice (I use vegetable broth — great way to use skins and misc. bits from the garden)

  1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes. (Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelievably sweet flavor.)
  3. While the cauliflower is roasting, heat he remaining 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, potatoes, and small amount salt and saute until the vegetables begin to brown, about 12 minutes.
  4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
  5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth. (Blend all of the  mixture and broth If you prefer cream soups.)
  6. Gently reheat the soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.

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