Tag Archive | cauliflower

Creamy Curried Cauliflower and Kumera Soup

IngredientsFoods_588

  •  1 onion, diced
  • 5 cloves of garlic, minced (OR 5 tsp of pre-crushed garlic)
  • 1 tsp minced ginger
  • 1 tsp of olive oil for frying (optional)
  • 1/2 tsp golden mustard seeds
  • 1/2 tsp curry powder (English style OR sub a 40ish/60ish mix of cumin and turmeric with a pinch of garam masala)
  • 3 cups diced orange sweet potato (golden kumera) – about one very large or two medium kumera
  • 2 cups chopped cauliflower, small florets – about half a medium cauliflower
  • 1/2 cup diced parsnip
  • 6 cups of veggie stock
  • 1 tin (400ml) coconut milk

MethodFoods_566

  1. Heat the oil in a large saucepan. Add garlic and onion and fry until golden.
  2. Add ginger and mustard seeds and heat for a further minute until fragrant (you should be able to smell the sweet spiciness of the mustard seeds and the onion).
  3. Optional: microwave the sweet potato, cauliflower, and parsnip in a microwave safe bowl with 1/4 cup of water for 8 minutes. This will soften them and reduce cooking time. If you skip this step simmer for at least an hour in step 5.
  4. Add sweet potato, cauliflower, and parsnip to the saucepan. Mix the curry powder into a thin paste with a few teaspoons of stock then add this to the veggies. Stir to mix through and coat the veggies with the curry powder mix.
  5. Add the stock and bring to the boil. Lower heat and simmer for 35 minutes.
  6. After 35 minutes check to see if the sweet potato is soft and mushy if you press it against the side of the pot with a fork. If not simmer for a further 10 minutes and repeat until the kumera is crumbly and soft.
  7. Add coconut milk.
  8. Turn the heat off and let cool for 5 minutes. Blend the soup with an immersion blender or add to a standard blender in small batches.
  9. Turn the heat back on or reheat (if required) then serve.

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