Cream of Cauliflower-Jicama Curry Soup

READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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