Sunday, January 31, 2010

Curried Cauliflower & Turnip Soup


Soup week finished up last week with 101 Cookbooks' Broccoli Cheddar Soup with mustard croutons (yum!) and this Curried Cauliflower & Turnip Soup.

Curried Cauliflower & Turnip Soup
I prefer my soups on the thick side - if you like yours thinner, start with more broth, or have extra on hand to add in at the end if necessary. Also, this soup has a pretty subtle curry flavor, because I didn't want to overwhelm the delicate flavors of the veggies, but if you are a big curry fan, feel free to add more to taste.

1 tablespoon butter or olive oil
1 medium onion, diced
2 cups cauliflower florets
2 cups chopped turnips
2 cups veggie broth
1/4 cup grated Parmesan
1 teaspoon curry powder (I used mild)
salt to taste (I used a salty bouillon cube, so found I didn't need to add any)

In a medium pot, melt the butter over medium heat (or just put the olive oil in it). Add the onions and cook gently for 5 or so minutes until they are translucent. Add the cauliflower, turnips, and broth, and simmer until the veggies can be easily pierced with a knife. Remove from the heat and puree - either with an immersion blender or in batches in a blender - and then whisk in the Parmesan and curry powder. I topped ours with homemade croutons and freshly ground pepper, but an added dusting of Parmesan would be good too!

Serves 2-3

4 comments:

Alice said...

I miss eating your soup out of those bowls

Linny said...

Oh thanks Alice! Only 89 days until we (and our cute bowls) are back in the States!

Tami (Vegan Appetite) said...

Your soup week photos are great. I love those bowls!

Linny said...

Thanks Tami!