*Curried Cauliflower Soup*
Serves 4 to 6 A simple, yet delicious soup with lovely flavours. Serve with Naan Bread or crusty rolls. 2 TBS flavourless vegetable oil 2 medium onions, peeled and chopped (about 1 1/2 cups) 1 TBS minced fresh green chili (remove seeds for a milder soup) 1 TBS finely grated fresh ginger root dash of salt 1 tsp ground tumeric 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cinnamon 4 medium red or white potatoes, peeled and cubed (about 2 cups) 1 medium head of cauliflower, broken into florets (4 cups) 1 tsp salt 960ml vegetable stock or water (4 cups) 50g raw basmati rice (1/4 cup) 1 TBS fresh lemon juice 1 tsp sugar 2 to 3 TBS chopped fresh coriander (cilantro) salt and black pepper to taste Heat the oil in a large saucepan over low heat. Add the onions, chilies and ginger root. Sprinkle with some salt. Cover and cook, stirring now and then, until the onions are softened and translucent. Stir in the tumeric, cumin, coriander and cinnamon. Cook, stirring constantly, for several minutes until quite fragrant. Add the potatoes, cauliflower, stock (or water), and salt. Bring to the boil, then rinse the rice and add it to the pot. Cover and simmer over low heat until the vegetables and rice are tender. Using a stick blender, puree about half of it. (Alternately remove half of it and puree in a blender and then return the puree to the pot.) Stir in the lemon juice and sugar. Taste and adjust seasoning with salt and black pepper. Swirl the coriander leaves through and serve immedately. |