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  • Curried Cauliflower Soup (Newman)

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    Curried Cauliflower Soup (Newman)
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. millet, uncooked
    • 1 c. water
    • 1/4 tsp salt
    • 1 Tbsp. extra virgin olive oil
    • 1 med onion, coarsely minced
    • 3 x cloves garlic, chopped
    • 1 tsp grnd cumin
    • 1 tsp grnd coriander
    • 1 tsp turmeric
    • 1/2 tsp cayenne pepper
    • 1/4 tsp salt, may be doubled
    • 2 lb cauliflower, cut into 1-inch florets
    • 6 c. low-sodium chicken broth, divided use Or possibly vegetable broth
    • 2 c. fresh peas, or possibly thawed frzn peas

    Directions

    1. 1) In a medium saucepan, combine the millet with the water and salt and bring to a boil. Cover and simmer over moderately low heat till the millet is tender, about 25 min.
    2. 2. Meanwhile, heat the oil in a large saucepan. Add in the onion and cook over moderate heat, stirring occasionally, till softened, about 5 min. Add in the garlic, cumin, coriander, turmeric, cayenne and salt and cook, stirring, till fragrant, about 1 minute. Add in the cauliflower and 2 c. of the chicken stock or possibly alternative and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup till the cauliflower is very tender, about 15 min.
    3. 3. Working in batches, puree the soup in a blender or possibly food processor. Return the soup to the saucepan. Stir in the remaining 4 c. of chicken stock or possibly alternative, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.
    4. This soup was adapted from Nell's recipe as it appears in "Newman's Own

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