Cauliflower and Potato Soup with Cumin and Turmeric
It’s soup season!!! I love cool autumn nights where I snuggle up with a big bowl of soup and leave the window open so I can feel the cold breeze against the hot soup. I love the spiciness and the simplicity of this dish, perfect for meatless Monday. Serve with crusty bread to make this a complete meal!
Serves 4
1 tbsp extra virgin olive oil
1 Medium onion, chopped
3 Cloves garlic, smashed
6 Cups sodium-reduced stock (I used veggie)
1 Head of cauliflower, florets only
1 Large russet potato, peeled and chopped
1 tsp cumin
1 tsp turmeric
½ tsp salt
¼ tsp pepper
2-3 Sliced green onions, for garnish
Add the oil to a large pot place over medium high heat. When the oil is hot (it will ripple) add the onion and season with salt and pepper, sauté for 5 to 7 minutes, until the onions are soft and translucent. Drop the heat if the onions are darkening too quickly.
When the onions are sautéed add the garlic and sauté for about 30 seconds, careful not to burn the garlic.
Add the stock to the pot and scrape the bottom of the pot with a wooden spoon to release any of the food that may be stuck (deglazing).
Turn the heat to high and bring the pot up to a boil.
Add the cauliflower, potato, cumin and turmeric; season with salt and pepper.
Again, bring the pot up to a boil and then drop the heat to medium low and cover with a lid. Simmer for about 30 minutes until the cauliflower and potatoes are fork tender.
With a hand mixer, food processor or a blender (follow directions for hot liquids), puree the soup until completely smooth.
Taste and adjust seasoning.
Garnish with green onion.
Notes:
- Feel free to use whatever stock you prefer but as always I recommend sodium-reduced.
- Use whatever potato you like as well!
