Monday, 22 September 2008

Curried Cauliflower Soup with Coriander Chutney

I admit, I am getting a little excited about fall. I like the transitional months. Every day is a surprise as the world makes up it's mind about the weather. I love the changing leaves, the cool nights, and of course - fall foods. Soups, stews, roasts and curries. They just welcome you home with love and warmth.

The air conditioning is off, the mosquitoes are gone away and my home smells wonderfully of spices.

Tonight's dinner comes by way of the enormous cauliflower that we bought the other day at a farm stand. Hubby, spotting a good deal, exclaimed "Look at the size of them!" and "They are charging per item and not per pound!" So he grabbed the biggest one. I still have half of it left after this recipe, it really was huge.

The flavour of cauliflower is brought to it's sweetest best by roasting, and this recipe takes advantage of that. This is a great, simple, weeknight meal. It makes 3 generous bowls or 4 polite ones. I upped the spices when I made it but have printed them as they originally were. Season to your own taste.

Curried Cauliflower Soup with Coriander Chutney - From LCBO Food and Drink, Autumn 2008

1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil
salt to taste
1 cup chopped onions
1 tbsp finely chopped ginger
2 tsp chopped garlic
1 tbsp curry paste or 2 tsp curry powder
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

1. Preheat oven to 450f.
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned.
3. Heat remaining 2 tbsp oil in soup pot. Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I like to keep half chunky.) Adjust seasonings to taste.
5. Garnish with coriander chutney.

Coriander Chutney

1 cup coriander leaves
1/2 cup coriander stems
2 tsp sugar
1 tsp ground cumin
1 tbsp chopped ginger
1 minced jalapeno pepper, seeds removed
2 tbsp lemon juice
1/3 cup plain yogurt ( I left it out, only because I was out of yogurt)
salt and freshly ground pepper

Combine 1st 7 ingredients in mortar and pestle or food processor. Stir in yogurt, season with salt and pepper to taste.

This recipe is for Magazine Mondays, an event hosted by Cream Puffs in Venice. She may even have more magazines than I do! Check out her site for some of the most amazing treats you have ever seen.