Fast: curried soup

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Recipe to try

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xposted, elf, fareshare, veg-recipe

 

* Exported from MasterCook *

 

Curried Cauliflower Soup (Newman)

 

Recipe By : Nell Newman: Cooking Fast Food & Wine Mar 1999

Serving Size : 4 Preparation Time :0:30

Categories : Grains Soups

Xported

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup millet, uncooked

1 cup water

1/4 teaspoon salt

-----SOUP-----

1 tablespoon olive oil

1 medium onion -- coarsely chopped

3 cloves garlic -- minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/4 teaspoon salt -- may be doubled

2 pounds cauliflower -- cut

into 1-inch florets

6 cups low-sodium chicken broth -- divided use

or vegetable broth

2 cups fresh peas -- or thawed

frozen peas

 

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 until the millet is tender,

about 25 minutes.

 

2) Meanwhile, heat the oil in a large saucepan. Add the onion and cook over

moderate heat, stirring occasionally, until softened, about 5 minutes. Add the

garlic, cumin, coriander, turmeric, cayenne and salt and cook, stirring, until

fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock or

alternative and bring to a boil. Cover, reduce the heat to moderately low and

simmer the soup until the cauliflower is very tender, about 15 minutes.

 

3) Working in batches, puree the soup in a blender or food processor. Return the

soup to the saucepan. Stir in the remaining 4 cups of chicken stock or

alternative, the cooked millet and the peas and rewarm gently over moderate

heat. Season with salt and serve.

 

EACH 241 cals, 5g fat (15%cff) - estimated by Mastercook and

kitpath 3/99 elf, fareshare, veg-recipes

 

This soup was adapted from Nell's recipe as it appears in " Newman's Own

Cookbook. "

 

 

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