October 14, 2012

Simple Sunday Soup

It is fall here in Maine, and I spent a dreary Sunday nesting as I often do on days like these. 
The world outside my window.
This generally includes making a big meal that will provide a few leftovers for the workweek, along with a couple different kinds of vegetables.  While cooking so much food is generally a bit of a production, doing so alleviates a lot of stress of planning and time preparing lunches during week.  Since it was such a cold and dreary day, I had a strong hankering for soup, in particular, a lighter version of a curried squash soup I had eaten at a restaurant earlier in the week. 

While most of the food that I make is healthy (okay, so I may be guilty of baking an apple pie on Friday night loaded with Crisco), I find that some recipes dubbed as low-calorie, vegetarian, vegan, etc. wind up severely lacking in the flavor department, which, let's be honest, can make eating in such a manner a bit boring.  Well, this recipe I found for curried cauliflower soup delivered in a big way: it has a nice kick, a subtle creamy texture, and is both filling and satisfying.  By far one of the best ("healthy") soups I’ve ever had, and bonus -- it was so easy to make! Also, doubling the recipe didn't seem to affect the proportions at all. 

(from Vegetarian Times)
  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
  • 1 Tbs. curry powder
  • 1 clove garlic, sliced (1 tsp.)
  • 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 tsp. honey or agave nectar
  • 1 tsp. rice wine vinegar (Note: I used balsamic vinegar here, and it lent a nice flavor.)
1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.

2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.

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