If you’re craving for a hearty soup, then this article is made just for you. Below you will come across the recipe for making curried cauliflower soup. Since a single serving of this mouth-watering soup may not be enough for you, the recipe included yields 6 to 8 servings, which is perfect if you also want your family and friends to be delighted!
The curried cauliflower soup you will learn how to make later on is ideal most especially during the coldest months of the year — its curry content will surely keep you feeling warm, cozy and happy the moment that you put a spoonful of it in your mouth.
But having this curried cauliflower soup is also superb during those hot summer months where the viruses responsible for the common cold and flu can be found just about anywhere — from a doorknob to the very air that you are breathing in! This hearty soup is very good at strengthening your immune system.
One of the reasons why this soup is so good for you is the fact that its main ingredient is cauliflower. A member of the cruciferous family of vegetables just like broccoli, kale, Brussels sprouts and cabbage, cauliflower is outstanding at neutralizing toxins within as well as shielding the body from invading microbes.
Cauliflower is also high in fiber, plus it’s extremely low in calories and has negligible amounts of fat. More importantly, this vegetable contains absolutely no cholesterol. So in other words, it won’t make you gain weight and it won’t clog your arteries, but it will surely nourish your body!
It won’t take a long time before you can start serving this body-warming, mood-lifting and immune-boosting delicious soup. If you have 40 minutes to spare, then you can easily come up with it — 10 minutes are devoted to preparing the ingredients, and 30 minutes are dedicated to cooking this nutritious soup!
Here’s the recipe that yields 6 to 8 servings of curried cauliflower soup:
1 medium-sized head of cauliflower
3 cups of fat-free vegetable broth (plus 2 tablespoons more)
1/2 cup of red bell pepper (diced)
1/2 cup of red onion (diced)
1/2 cup of water
2 garlic cloves (minced)
1 1/2 tablespoons of curry powder
3/4 tablespoon of chili powder
A pinch of cayenne pepper powder
A pinch of sea salt
A pinch of black pepper (finely ground)
-Thoroughly rinse the head of cauliflower under running water and chop it up into small pieces.
Reach for a large pot. Using medium heat, cook 2 tablespoons of fat-free vegetable broth and minced garlic.
-In a minute or two, the lovely aroma of garlic will begin to fill your kitchen.
-Add diced red bell peppers and onions and then cook for another minute, stirring constantly.
-Stir in chopped up cauliflower, followed by curry powder, cayenne pepper powder, salt and pepper. Stir very well.
-Afterwards, pour 3 cups of fat-free vegetable broth into the large pot and then stir.
-Cover and bring to a boil using high heat.
-Once boiling, stir and switch the stove to low heat. Simmer for 5 minutes.
-Switch off stove, remove the cover and allow soup to cool for a while.
-Afterwards, carefully pour the contents of the large pot into your blender.
-Blend until creamy. Serve.
That’s how the perfect curried cauliflower soup is done. The best time to enjoy this soup is of course right after having it cooked. Unconsumed portions should be stashed in the fridge — simply reheat in the microwave before serving.