Cauliflower is one of these vegetables we should utilize more, but tend not too probably because unlike broccoli its flavor, color and texture do not make it culinary freindly. ThisÂ soup is bright yellow with a bright garnish. Some people say we eat with our eye’s and this soup looks as good asÂ it tastes.
- To make the soup first rough chop about 1/2 of the cauliflower head. Slice the remiamingÂ part into floret’s, add the stalks to the rough chop.
- Heat a Dutch oven to medium, add a little and butter. Add the roughly chopped onion,Â garlic, leeks, cauliflower and a bay leaf. Cover and cook on a medium heat for about 10 minutes allowing steam and juices to form. Season with salt and pepper, add curry powder and turmeric, stir and cook for a further 5 minutes. Add the vegetable stock, cover and cook for about 30 minutes.
- If youÂ have a stick blender, remove the pot from the heat, take out the bay leaf and blend the soup. Strain the soup through a fine sieve. Alternatively ladle the soup intoÂ a food processor and process until smooth and strain.
- Heat aÂ saucepan with water to boiling then add the floret’s,Â blanch the cauliflower and strain the water. Saute theÂ florets in a saute pan with a little butter, season with salt and pepper.
- To make the cilantro oil, add the cilantro and about 1/2 cup canola oil, a pinch of salt to a food processor and blend. Strain the oil through muslin cloth. Serve the soupÂ garnished with the florets and drizzle with cilantroÂ oil.
- 1 head cauliflower
- 2 leeks, chopped
- 2 celery sticks, chopped
- 2 cloves garlic, chopped
- 2 cans vegetable stock
- 1 Tbs curry powder
- 1 Tbs turmeric
- 1-2 bay leafs
- 1 bunch fresh cilantro
- butter and oil
- salt and white pepperÂ Â
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