Cream of Cauliflower-Jicama Curry Soup
photo by Late Night Gourmet
- Ready In:
- 2 tablespoons light butter
- 1 small onion, diced
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin
- 1 teaspoon ground fenugreek
- 1 teaspoon saffron thread, crushed
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large head cauliflower, diced
- 1 jicama, peeled and diced
- 4 cups low sodium vegetable broth
- 1 cup half-and-half
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 ounce green onion, minced
- Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
- Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
- Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
- Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
- Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
- Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".