I’ve had this soup in mind for a month. Every time I start to make it, some other idea takes over, such as the delicious cauliflower soup with garam masala that I posted a couple of weeks ago. I finally used one of the last large heads of cauliflower from our CSA, which was as bad a space hog as the cabbage. While I was turning the cabbage into sauerkraut and the like over Thanksgiving, I could have pickled and canned cauliflower as I did last year and the year before. However, I abashedly admit that I still have a couple of jars, and they should be eaten very soon.
So soup it would be. I added grated fresh ginger to simmering onions and curry powder (cleaned the spice drawer too, ha) to provide a little kick, and garnished the finished soup with plumped raisins and lightly toasted chopped cashews to provide a little tang and crunch. Otherwise, this is as basic as creating cauliflower puree with lots of stock.
Curried Cauliflower Soup with Raisins and Cashews
1 medium-large head of cauliflower
1 tbsp vegetable oil
1 large onion, chopped
1-2 tsp grated fresh ginger
2 tsp high quality curry powder (or make your own)
Optional: pinch of cayenne (depending on the heat of your curry mix)
4 c chicken or light turkey stock, or vegetable broth, plus water as needed
Salt and cayenne pepper
2 tbsp raisins
2 tbsp roasted salted cashews
Separate the cauliflower into florets and chop them roughly. Peel the core and tough lower stalks and slice them thin.
Warm the vegetable oil over medium-low heat in a large saucepan. Slowly sauté the onion until it is translucent. Add the ginger and stir until it becomes aromatic. Add the curry spices and stir to combine well. When the curry is aromatic, add the cauliflower and stir to coat it with the onion-curry-oil mixture.
Add stock or broth just to cover the cauliflower. Add a little water if needed. Bring to a boil, lower the heat, and simmer until the cauliflower is very tender, 30-40 minutes.
Puree the soup with an immersion blender or use a food processor. Add more liquid if needed and adjust the seasonings.
Plump the raisins in hot water for 5 minutes and lightly toast the cashews in a dry pan over medium heat. Drain the raisins and chop the cashews. Strew them over the soup before serving.
Serves at least 6.