Curried Cauliflower and Bean Soup
Gourmet Soups, Stews, & Bisques
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.
1 large red onion, peeled and sliced
1 tablespoon olive oil
1/2 head cauliflower, broken into florets (about 5 cups)
1 tablespoon quality curry powder
1 can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
Salt and ground black pepper
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.
Try making this soup with other spice blends such as hot Madras curry powder.