Curried Cauliflower Soup

It seems that my parents have been a major source of dinner inspirations lately. Tonight is another wonderful example.

My dad made cauliflower soup earlier this week, and while listening to a detailed description about the cooking method and ingredient list from my mom, I salivated. I needed curried cauliflower soup in my life, a.s.a.p.

Below is my interpretation of my dad's soup. (He enjoys recipes, I loathe them. Since this is my blog, you will be following my loose instructions, whether you like it or not.)

In a big soup pot, heat extra-virgin olive oil and gently saute sliced leeks and celery (leaves included) until tender. Add minced garlic and fresh minced ginger (if using dried ginger, add with the curry powder later) and cook for about 1-2 minutes. Pour chicken or vegetable broth over the vegetables and plop in the cauliflower. Bring the soup up to a boil, and then reduce to a simmer, allowing everything to hang out for about 20 minutes. Puree until smooth, stir in evaporated skim milk, and season with salt, freshly ground black pepper, curry powder, and dried ginger, if using instead of fresh.



This soup works on many different levels. There is a slight sweetness from the leeks that compliments the aromatics of the curry powder. Heat tickles the back of your throat thanks to the ginger (I'm partial to fresh, I must confess). The evaporated skim milk enhances the mouthfeel, making the soup silky and rich. And since the soup is so damn healthy, it will be reappearing in my kitchen many more times.

Thanks, Dad, for the recommendation!