Creamy Curried Cauliflower, Chicken & Coriander Soup

While sorting through my fridge and freezer, I noticed some turkey meat that we had frozen after Christmas and a cauliflower which had seen better days, but was still good. Out came the cookbooks and this is what I found.  It’s healthy, hearty and best of all, delicious.  Serve with bread and a hunk of lovely old cheddar.

 Creamy Curried Cauliflower,  Chicken & Coriander Soup
⎨ recipe adapted from Donna Hay ⎬

1 head cauliflower, washed and trimmed into florets
2 tbsp vegetable oil (I use grapeseed oil)
1 onion, finely diced
1 tbsp curry powder (I use Lalah’s madras curry powder)
6 cups chicken stock (or more if you like thinner soup)
1 cup milk
1 cup diced cooked chicken or turkey
Salt and pepper to taste
Fresh coriander, chopped, to taste

 1.  Gather your ingredients.

2.  Heat oil in a large saucepan over medium heat.  Add onions and cook for about 5 minutes or until translucent.  Stir in curry powder and mix well.  Add cauliflower, stock and milk and stir well.  Bring to a boil, then cover and simmer for approximately 15 minutes or until cauliflower is very tender.  * Turn off heat and let cool.

3.  Ladle cool soup, in batches, into a blender and purée until smooth.  Return to the saucepan and add salt and pepper, chicken/turkey and coriander and reheat for about 5 minutes until hot through.  If you find the soup is thicker than you would like, add more stock and rectify the seasoning.

* I once ended up in the hospital ER with burns to my face after trying to purée boiling hot soup in my blender.  The lid flew off and, well, you can imagine the rest.

Check in tomorrow to see the recipe for the cloverleaf rolls I made to serve with the soup.

PLAYLIST

While making the soup and rolls, I was in the mood for some Susana Baca, a Peruvian singer. I love her album “Eco de Sombras”:

“De los Amores”
“Valentín”
“Poema”
“Los Amantes”
“El Mayoral”
“La Macorina”
“Golpe E’ Tierra (Hablan los Negros)”
“Panalivio/Zancudito”
“Reina Mortal”
“Xanaharí”

 Marie