Diana Sturgis' Curried Cauliflower & Leek Soup

Submitted by Lorraine of AZ

"We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 8

ingredients

• 2 (566.99 g) can low sodium chicken broth
• 3 large leeks, white and tender green only, thinly sliced
• 9.85 ml olive oil
• 1 medium baking potato, peeled and coarsely chopped (1/2 pound)
• 2.46-4.92 ml curry powder
• 1419.54 ml packed cauliflower florets, from a 2-pound head
• 591.47 ml water
• 2 bay leaves
• 9.85 ml sea salt
• 3.69 ml fresh ground black pepper
• 118.29 ml nonfat plain yogurt (optional)

directions

1. Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
2. In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
3. Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
4. Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
5. Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
6. To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.

Reviews

[Chefette2u]

Excellent! I have been looking for a recipe that does not have any meat products, as I am on a very restricted diet. This soup is so delicious, you would never know it was low calorie; I never messed the little bits of ham as in other recipes. I definitely will make this often! Thank you for sharing your recipe!

 

[kiwiheather]

YUM! This is a great soup recipe! It certainly doesn't taste low fat either. The only sub I made was to use veggie stock instead of the chicken stock. I used the full teaspoon of curry powder and didn't find it too spicy or overwhelming at all! I am looking forward to trying this cold. Thanks for posting Lorraine!