Cauliflower Soup with Onion Rings

Reading Time: 2 minutes

cauliflower soup

I love cauliflower – even more so when it’s in a soup.

Try this variation with onion rings.

1 Tablespoon Grapeseed or Canola Oil
1 Medium Onion, peeled & sliced
1 Tablespoon Hot Curry Powder & 1 Tablespoon of Mild Curry Powder
1 Teaspoon ground Tumeric
1 Large Head Cauliflower separated into florets
4 – 6 Cups Vegetable Stock
3/4 Cup Cashews
3/4 Cup Water
1 Tablespoon light Brown Sugar
1 Cup Corianda sprigs, chopped.

1 Large Onion peeled & sliced into rings
2 Teaspoons Extra Virgin Olive Oil
Salt & Freshly ground Black Pepper

1.  Heat the oil in a large pot over medium heat.  Add the onion &
cook, stirring until translucent. Add the curry powders, tumeric &
salt to taste.

Cook for 1 minute. Add the cauliflower & stir to mix well. Add
enough stock  to cover the cauliflower.  Bring to boil & simmer for
10, minutes of until the cauliflower is just tender.

2. Meanwhile, make the onion rings, preheat the oven to 250 F. In a
bowl toss together the onion rings & oil.  Season with salt &
pepper. Spread the onion on a baking sheet & bake until lightly
browned moving them about as necessary. (Or you can use a
tin of dried fried onion which can be used to sprinkle on top).

3. Place the cashews in a blender & grind to a fine powder. Add the
water & blend on high speed for 2 minutes.

4. Using an immersion blender or food processor, puree the
cauliflower mixture.  Add the cashew mixture & sugar. Add more stock
or water if the soup is too thick. Bring to a simmer & season with
more salt if needed.

5.  Sprinkle the onion rings on top of the soup along with the cilantro
as a garnish.

Serves 4 – 6- freezes  well so good to prepare quantity when inexpensive.

Author: Sue Bell
Sue Bell is an entertainment writer and author of Backpacked: A mostly true story, Beat Street and When Dreamworks came to Stanley.

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