The New Chicago Diner Cookbook by unknow

Author:unknow
Language: eng
Format: epub
Publisher: Agate Midway

Curried Cauliflower Soup

This soup is excellent on a winter day. It shows off the comforting “rootyness” of cauliflower that makes the veggie a cold weather staple. The curry powder is just hot enough to warm your core, giving you a revamped feeling on a dreary day.

YIELD: 8–10 cups (1.96–2.36 L)

½tablespoon vegetable oil

1head cauliflower, chopped

Sea salt and freshly ground black pepper, to taste

1cup (128 g) chopped carrot

1cup (120 g) chopped celery

1cup (150 g) chopped onion

3cloves garlic, minced

2tablespoons tomato paste

1½tablespoons curry powder

½teaspoon ground turmeric

½teaspoon ground plain paprika

½teaspoon ground cumin

½teaspoon red pepper flakes

¼teaspoon ground nutmeg

1bay leaf

2cups (474 mL) white wine

8cups (1.90 L) Basic Vegetable Stock (see recipe on p. 93)

1(32-ounce [960-mL]) bottle tomato juice

½cup (199 mL) coconut milk

¼cup (56 g) nutritional yeast flakes (optional)

2tablespoons chopped fresh cilantro

Vegan sour cream and chopped chives, for garnish (optional)

1. In a large sauté pan over medium heat, warm the oil. Add the cauliflower, salt, and black pepper and sauté for 15 minutes, until softened. Remove from the heat and set aside.

2. In a large stockpot over medium heat, combine the carrot, celery, onion, and garlic. Sauté for 8 minutes, until the vegetables are browned and caramelized.

3. Add the tomato paste, curry powder, turmeric, paprika, cumin, red pepper flakes, nutmeg, and bay leaf to the stockpot. Stir well. Cook for 2 to 3 minutes, long enough for the paste to cook off and the spices to become aromatic.

4. Deglaze the stockpot with the wine. Stir well. Cook for another 30 minutes, until the wine has cooked off.

5. Add the Basic Vegetable Stock, tomato juice, coconut milk, and nutritional yeast (if using) to the stockpot. Bring to a boil. Add the cauliflower to the stockpot. Reduce the heat to a simmer. Cook for 10 to 15 minutes. Remove and discard the bay leaf. Reduce the heat to low.

6. Using an immersion blender,* blend the soup until it has a thick, porridge-like texture.

7. Stir in the cilantro. Remove from the heat and let cool for 5 to 10 minutes. Serve garnished with the vegan sour cream and chives.

VARIATION: You can substitute 1 head cabbage for the cauliflower for an equally delicious cruciferous alternative.

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