Cauliflower and Curry Soup

My husband says this is quickly becoming his new favorite soup! He would prefer it if I doubled the amount of cayenne but the kids eat it better if it is less spicy! But if you like it with more of a kick feel free! If you want it a bit thicker you could add another potato or decrease the amount of water. I really love it garnished with a few toasted slivered almonds and a dash of nutmeg! MMMmmMMMMmmMMmmmm! So Tasty on a cold winter night!

Cauliflower Curry Soup

1 tablespoon coconut oil

1 tablespoon olive oil

1 medium onion, roughly chopped

1 tablespoon curry powder

1/8 teaspoon cayenne pepper

1 head cauliflower, cut in florets

2 medium potatoes, peeled and cut in chunks

6 cups water

1 1/2 Heaping Tablespoons vegetable bullion

1 teaspoon sea salt

Garnish options

parsley and/or chives

roasted sliced or slivered almonds

a dash of nutmeg

Heat oils in soup pot. Stir in onion and cook over medium heat until onion softens a bit. Stir in curry and cayenne, mix well and cook for a minute. Stir in cauliflower and potato, toss to coat with curry mixture and saute for two minutes, stirring. Add water, bullion and salt. Bring to a boil. After it starts boiling, lower heat and simmer until cauliflower is soft, about 20 - 30 minutes. Let cool slightly. Using a slotted spoon (I like using my slotted spaghetti spoon) scoop out the veggies and puree them in the blender. If you like some chunks don't spoon all the veggies in. After vegetables have been pureed return them to the liquid in the pot, combining with a whisk. If it has cooled to much you may reheat at this point but usually mine is still plenty warm.

Special tip for those who......Well you know who you are! ;)

The picture above shows me using my slotted spaghetti spoon to put the vegetables into the blender with VERY LITTLE if any liquid. If you have a smaller blender it may take doing it twice. But I think if you just be sure your veggies are cooked well and push them down into the blender it should be okay. The blender should be able to puree the veggies up nice and smooth without having to add much if any of the broth. If it seems to be struggling add a little of the broth but only as little as needed to blend well. Doing it this way should keep hot liquidy (yes that's probably a word I made up but you know what I mean so it must be a word;) soup from building up pressure and popping the lid off and getting all over you. Since most of the liquid is left in the pot you should just get a nice thick puree with no mess. I have also done this with the Creamy Vegetable Soup and found it is much easier than trying to add all the liquid. All the hot liquid just makes blenders want to become volcanoes! And most of us don't want to just blend one cupful at a time! Adding the puree back to the broth and just using a whisk to stir it still makes it a nice consistency but also give you the option to leave some vegetable chunks if you want!