, Gloucester, MA


December 11, 2012

A good beginning: Cauliflower soup

Quite often a holiday meal of brisket or pot roast will begin with a soup course. This recipe for a simple soup made with the vegetable cauliflower, commonly found in the cold weather, is humble in origin but rich in texture and flavor. When drizzled with a bit of bright green herb oil, the golden soup looks like a work of modern art. This soup has only a few ingredients and simple instructions, but it also has huge flavor. The onions and cauliflower are sauteed with curry powder. In the heat of the pan, the curry blooms and really begins to assert its familiar spicy heat. After blending, the natural texture of the cauliflower makes the soup creamy and thick without having to add any additional cream or dairy product. The herb oil that is drizzled on top creates a fresh taste that compliments the warmth of the soup. All together this soup is a beautiful first course that offers something a little different in the traditional holiday feasts. Both quick to assemble and delicious, creamy curried cauliflower soup may just become a family favorite.

Cauliflower Soup


Olive oil

1 medium onion, roughly chopped

1 tablespoon sweet (also called mild) curry powder

1 large head of cauliflower, cored and broken into florets

6 cups vegetable stock, plus more for thinning if necessary

Salt and pepper to taste

Herb Oil

2 tablespoons olive oil

Small handful of flat parsley leaves

Small handful chives


1. Heat a tablespoon or so of olive oil in the bottom of a large saucepan set over medium heat. Add the chopped onion and stir to cook until softened. When the onion is soft add the curry powder to the pan and saute for a minute.

2. Add the cauliflower florets to the pan and stir. Once the cauliflower has been mixed with the onion and spice add 6 cups of vegetable stock to the pan.

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