1.23.2011

Cauliflower and Cilantro Soup

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Apparently there are people out there who don't like cilantro. I keep hearing about them. But, I have yet to meet one. I am guessing if any of my friends are cilantro haters, they probably are too afraid to come out. I guess I can be a little judgmental or something. It's mostly because I don't get how one can hate an herb that makes tacos, guacamole, Vietnamese soups and Indian curries so delicious.

I like cilantro so much, I recently purchased a little cookbook from my library store called. . . Cilantro. It has neat recipes like baked tuna with cilantro crust, lamb and cilantro filo pie, hot cilantro shrimp, and other delicious-looking meals.

So far, I have tried one recipe from this amazing book and that's been this soup. I picked this recipe because I had both cauliflower and cilantro in my fridge. When I initially skimmed the page and saw "garnish with fresh cilantro" I thought, oh shoot, I hope that's not what all these recipes are going to end with. Make soup, garnish with cilantro. Make ragout, garnish with cilantro. Bake tuna, garnish with cilantro. I didn't want to face the possibility I spent my hard-earned dollar on a cookbook telling me to garnish dishes with cilantro. It turned out, I didn't. This books seems legit. And this soup was super tasty. Upon trying it, I quickly declared, "I would make this again."
Cauliflower and Cilantro Soup
from Cilantro, published by Southwater
Serves 4-6
1 tbsp sunflower oil (I used grape seed)
1 large potato, peeled and diced
1 small cauliflower head, chopped
1 onion, chopped
3 tbsp water
1 garlic clove, crushed (I used 3)
1 tbsp grated fresh ginger
2 tsp ground turmeric
2 tsp curry powder (this was my addition)
1 tsp cumin seeds (I added a little more)
1 tsp black mustard seeds
2 tsp ground coriander (CILANTRO!)
4 cups vegetable stock (I used chicken)
salt and pepper
yogurt or sour cream, for garnish
fresh cilantro, for garnish

1) Heat oil in a large saucepan and add potato, cauliflower and onion. Toss to coat vegetables with oil, and drizzle three tablespoons of water to the pan. Heat until bubbling, cover, reduce heat and simmer for about 10 minutes.
2) Stir in garlic, ginger, seeds and spices. Cook for about two minutes, stirring.
3) Add stock, and season with plenty of salt and pepper. Bring to a boil, lower heat and simmer for 20 minutes.
4) At this point, I pulled out my immersion blender and blended the soup.
5) Garnish with sour cream and fresh cilantro and serve.

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