Cream of Cauliflower-Jicama Curry Soup

Submitted by Late Night Gourmet

"A variation of my Cauliflower-Apple Soup, with jicama replacing the apple."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 8

ingredients

• 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

directions

1. 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.
2. 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.
3. Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
4. Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
5. 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.
6. 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).