Curry Cauliflower Soup

Curry Cauliflower Soup
Special collaboration with Jill Nix
1 head of cauliflower (chopped in food processor) 
1 yellow onion (chopped)
1  Tbsp garlic (I used minced garlic in a jar) 
1 Russet potato (peeled and cubed)
S/P to taste  
1 & 1/2 quarts of chicken or vegetable stock 
**You could add coconut milk for a creamier texture - about 1 cup 
1. Saute onion, garlic and ginger until onion is opaque (2 - 3 minutes) 
2. Add all ingredients to large pot and simmer until potatoes & cauliflower are tender or use Instant Pot and follow soup instructions
3. Garnish with fresh parsley or cilantro 

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