Diana Sturgis Curried Cauliflower Leek Soup Recipes

CREAMY CAULIFLOWER LEEK SOUP

Steps:

• Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
• Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
• Using immersion blender, puree all ingredients to desired consistency.
• Add freshly grated nutmeg (I use about half); heat through.
• Serve with salt and pepper.

CREAMLESS CAULIFLOWER LEEK SOUP

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

CREAMY CAULIFLOWER LEEK SOUP

Steps:

• Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
• In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
• Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
• Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
• Serve.

ROASTED CAULIFLOWER AND LEEK SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
• Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
• Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

CURRIED CAULIFLOWER SOUP (MOOSEWOOD)

Steps:

• Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
• Add the turmeric, cumin, corriander and cinnamon.
• Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
• Add rice (rinsed), cover and simmer 20 mins.
• Puree soup with an immersion blender.
• Add lemon juice, sugar and cilantro.
• Season with salt and pepper to taste.

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP

Steps:

• Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
• Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
• Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
• Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

CAULIFLOWER & CARAWAY SOUP

Steps:

• Chop the small Onion and 2 of the carrots into ½ cm cubes. Slice 3 small celery sticks. Break a ¼ of the cauliflower into small florets (~1cm) retain any stalks.
• Melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
• Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
• Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
• Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
• Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.