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I love to cook more than eat

Passport & Plate - Curried cauliflower soup and how to fall in love

Thailand | Monday, 10 March 2014 | 3 photos

For curry powder:
2 tablespoons ground cumin
2tablespoons ground coriander
1 dessertspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
1 large head of cauliflower, broken into small florets, stems chopped
¼ cup melted coconut oil or olive oil, divided
1 medium yellow onion, diced
1 small lemon, preferably organic, zested (about 1 teaspoon zest)
½ cup white wine (like Pinot Grigio)
1½ cups vegetable broth or stock
1 can (14 ounces) light coconut milk
½ teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons curry powder
sea salt and freshly ground black pepper
¼ cup chopped green onions/chives
1 tablespoon chopped fresh basil
1 large beetroot
200 gramms of bread.
How to prepare this recipe
For curry powder combine all ingredients in food processer. Process to a fine powder. Preheat oven to 200 degrees Celsius. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the caulifower are golden brown, about 25 to 30 minutes.
In a heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry powder and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.) Add salt and pepper to taste. For beetroot chips slice beetroot thin and fry in a hot oil to crispy texture.mBreak all bread into small pieces, sprinkle with some oil and bake in the oven for 7-10 minutes. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and beetroot chips and baked bread.
The story behind this recipe
This brilliant soup I ate once in Thai restaurant few years ago and It was love from the first sight. Then I and my friend Masha made it for the third Restaurant day in Moscow. Everyone liked it a lot! I'm not sure that this soup has it's own history, but I'll try to make it from the zero!

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