Curried Cauliflower and Ginger Soup
By: Susan Keefe
Published: Sunday, September 11, 2011 - 1:53pm

Ingredients




1 head of Cauliflower, cut into florets
1 medium-sized onion, diced
4 tbsp fresh ginger, minced
3 tbsp butter
3 tbsp garam marsala
½ tsp cinnamon
1 tsp cumin
1/8 tsp dried chili flakes
1 pinch of cloves
2 ½ cups low sodium chicken broth
1 cup milk (I used 1%)
Salt and pepper to taste
Batch of Curried Roasted Chickpeas

Preparation

1 Melt butter in a medium-sized dutch oven over medium-high heat. 2 Add onions and ginger and sauté until the onion is translucent. 3 Pour in the spices and sauté until fragrant. 4 Next, place the cauliflower in the pot and add the chicken stock. 5 Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender. 6 Remove from heat and puree using an immersion blender. 7 Return to heat and add milk and simmer until heated through. 8 Taste and season accordingly with salt and pepper. 9 Serve with crushed roasted chickpeas.

About

This spicy, aromatic soup is sure to be a hit this fall and winter