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Curried Cauliflower and Bean Soup
Description
A beautiful soup infused with the warm spice of curry and the hearty flavors of cauliflower and garbanzo beans, puréed to silky smoothness and topped with browned onions.Ingredients
Serves
6-8
- 1 large red onion, peeled and sliced
- 1 tablespoon olive oil
- 1/2 head cauliflower, broken into florets (about 5 cups)
- 1 1/2 ounces Fond de Poulet Gold® or Veggie-Stock Gold® dissolved in 4 cups hot water
- 1 tablespoon quality curry powder
- 1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
- Salt and ground black pepper
Methods/steps
- Add the onion slices and oil to a stockpot over medium heat and cook, stirring occasionally, for 10-12 minutes, until the onions begin to brown. Reserve about 2 tablespoons of the onions to garnish the soup.
- Add the cauliflower and dissolved Fond de Poulet Gold® or Veggie-Stock Gold® to the pot and cover it. Increase the heat to medium-high and bring the liquid to a boil; then reduce the heat to so the liquid is simmering. Cook for 25-30 minutes, until the vegetables are soft.
- Add the curry powder and beans cook for another 2-3 minutes. Remove the pot from the heat. In a blender, purée the soup carefully in batches until it is smooth, and return it to the pot to reheat over low heat. Season to taste with salt and pepper.
- Portion the soup into heated bowls and garnish it with the reserved browned onions.
Additional Tips
Try making this soup with other spice blends such as hot Madras curry powder.