Curried Cauliflower Soup
This is a favorite comfort food that is warming and nurturing.
Fresh or dried dill makes this simply delicious!
Makes 6 servings.
2 Tbsp. coconut oil
1 medium onion, diced
2 stalks celery, diced
3 medium potatoes, peeled and cubed
1 medium head cauliflower, diced
2 tsp. curry powder (mild or hot or mix)
1 tsp. garam masala
1 c. nondairy milk (coconut milk is great)
1 c. frozen peas, defrosted
3 Tbsp. fresh dill or 1 Tbsp. dried dill weed
1 c. white cheddar cheese, grated (omit for vegan)
1 tsp. sea salt
pepper, to taste
Heat oil in soup pot. Add onion and celery, sauté over moderately low heat until tender.
Add potatoes, cauliflower and enough water to barely cover.
Stir in curry powder and garam masala.
Bring to a boil then lower heat and simmer until vegetables are tender, about 25 minutes.
Mash vegetables with potato masher then blend with an immersion blender.
Add enough non dairy milk to achieve a desired consistency.
Stir in the peas, dill, salt and pepper. Stir in cheese, if using and mix until blended.
Heat through, about 10 min. and serve.
From "Spirit and Spices, The Vegetarian Way" by Astara E. Edmonds