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Curried Cauliflower Soup with Coriander Chutney
What to Serve
Curried Cauliflower Soup with Coriander Chutney
Autumn 2008
By: Lucy Waverman

Cauliflower takes well to curry seasonings and by first roasting it you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for supper. Shaving a few pieces of florets into the soup gives it even more flavour.

1 medium head cauliflower, about 7 cups (1.75 L) florets
¼ cup (50 mL) vegetable oil
Salt to taste
1 cup (250 mL) chopped onions
1 tbsp (15 mL) finely chopped ginger
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) mild curry paste or 2 tsp (10 mL) curry powder
4 cups (1 L) chicken stock
2 tsp (10 mL) lemon juice
Salt and freshly ground pepper


2 or 3 cauliflower raw florets
1 recipe Coriander Chutney (recipe follows)

1. Preheat oven to 450ºF (230ºC).

2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp (25 mL) oil. Season with salt, place on a baking sheet and roast, shaking occasionally, for 15 to 20 minutes or until tender and browned.

3. Heat remaining 2 tbsp (25 mL) oil in a soup pot over medium heat. Stir in onions and sauté for 1 minute. Add ginger, garlic and curry paste. Toss together and sauté for 1 minute. Add roasted cauliflower and stir to coat with spices. Pour in stock and bring to boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on size of florets. Add lemon juice.

4. Purée soup using a hand blender or in a food processor, adding extra stock, if needed, to thin. Season with salt and pepper to taste.

5. Very thinly slice remaining cauliflower florets on a mandolin or by hand. Choose the best ones and place 3 or 4 at the bottom of each serving bowl. Ladle hot soup into bowls and swirl Coriander Chutney on top to garnish.

Serves 6

Coriander Chutney

This will keep for 2 weeks in the refrigerator.

1 cup (250 mL) coriander leaves
½ cup (125 mL) chopped coriander stems
2 tsp (10 mL) sugar
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) chopped ginger
1 jalapeño pepper, seeds removed
2 tbsp (25 mL) lemon juice
⅓ cup (75 mL) plain yogurt
Salt and freshly ground pepper

1. Combine coriander leaves and stems with sugar, cumin, ginger, jalapeño pepper and lemon juice in a food processor. Process until chopped. Add yogurt and continue to process until smooth. Season with salt and pepper to taste.

Makes about 1 cup (250 mL)

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