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simple, fresh vegetarian soups and more

Curried cauliflower and potato soup


Curried cauliflower and potato soup

I am crazy about this soup. I get really excited when I have plans to make it. I refer to it as my Saturday night soup. I think that’s because about two years ago I stuck a post-it note that said “Saturday” with an arrow pointing to this recipe in one of my favorite cookbooks. I do this sometimes to keep track of what I want to cook when during a given week. Anyway, that post-it note stayed there for a long time and I would chuckle every time I opened the book to check the list of ingredients for the soup. I do seem to always make this soup on a Saturday night. It’s a nice weekend soup, and having a bowl of soup to reheat for dinner on Sunday night when you’re busy getting ready for the week is a nice break from the kitchen. So, perhaps this will be your Saturday night soup, too. Although, you might have more exciting lives than me, and in that case, it would make a good any-night-of-the-week soup.

Goes really well with a dollop of yogurt and toasted pita wedges – yum!

Cool autumn air has started to arrive in Chicago, and this soup was a nice way to welcome it. It was a good season opener soup. Have you started your soup season yet?


Curried cauliflower and potato soup
From the excellent Main-Course Vegetarian Pleasures by Jeanne Lemlin

1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
2 medium onions, diced
1 red bell pepper, diced
2 celery stalks, thinly sliced
1 tablespoon curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon tumeric
A few dashes of cayenne
1 medium-sized cauliflower, cut into small pieces
3 medium-sized potatoes, peeled and diced
6 cups veggie stock
1 ½ teaspoons salt
2-3 tablespoons chopped fresh cilantro
Plain yogurt (optional, for topping)

1. Heat butter and oil in large soup pot. Add garlic and onions, sauté about 10 minutes. Then add red pepper and celery, cooking for about 5 more minutes.

2. Sprinkle on all of the spices and cook (stirring constantly) for a few minutes. Add the cauliflower pieces and potato. Stir everything to make sure the veggies are coated with the spices.

3. Add the stock and salt, stirring to scrap up any bits on the bottom of the pan. Bring the soup to a boil, then simmer for about 30 minutes.

4. Remove the soup from the heat. Use an immersion blender (or transfer to a regular blender) and puree about half of the soup. I like to make it pretty smooth with some chunks of veggies still intact.

5. Stir in the chopped cilantro. Ladle the soup into bowls and add dollops of yogurt (optional). You can use plain yogurt or dress it up by making a little garlic-lemon-chopped herb yogurt mixture. Toasted naan or pita bread goes really well with this soup.


4 thoughts on “Curried cauliflower and potato soup

  1. I made this soup this week-end and it was delicious. I got approval from my dad and from Ernán too. It makes so much soup that I have several individual portions ready in the freezer for workweek lunches, and we’re going to have some for lunch here in a moment too! I didn’t have tumeric and I’m wondering if that would have added any flavour or just more yellow colour. As it is, this is a pretty yellow soup.

    To answer your question, soup season has definitely started for me!

    • So glad this was a crowd-pleaser at your house! Smart idea to freeze portions for lunches. I never think of doing that!

      I’m not sure about the tumeric…I’ve never made this soup without it, so I’m not sure if it would change the taste, but it does intensify the yellow color of the soup.

  2. Oh, I will definitely try this. Potatoes and cauliflower are two of my favorite foods to eat together!

  3. Yum! This looks delicious.

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