Curried Cauliflower-Cheese Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium celery stalks, diced
- 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
- 3 medium potatoes, peeled and diced
- 1 medium head cauliflower, finely chopped
- 2 teaspoons good-quality curry powder, more or less to taste
- 1 1/2 to 2 cups rice milk, or as needed
- 1/4 cup Silk creamer
- 1 cup steamed fresh or thawed frozen green peas
- 2 to 3 tablespoons minced fresh dill or 2 teaspoons dried
- 1 cup firmly packed grated Monterey Jack or mozzarella-style nondairy cheese
- Salt and freshly ground pepper to taste
- Heat the oil in a soup pot.
- Add the onion and celery and saute over medium-low heat until both are golden.
- Add the water with bouillon cubes, potatoes, cauliflower, and curry powder.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently for about 20 to 25 minutes, or until all the vegetables are tender.
- Remove from the heat.
- With a slotted spoon, transfer half of the solid ingredients to a food processor or blender.
- Process until smoothly pureed.
- Stir back into the remaining soup.
- Or insert an immersion blender into the soup and process until about half of the ingredients are pureed.
- Add just enough rice milk to give the soup a slightly thick consistency.
- Stir in the creamer, peas, and dill, then return to low heat and bring to a gentle simmer.
- Sprinkle in the cheese a little at a time, stirring until fairly well melted each time.
- Season to taste with salt and pepper.
- Simmer gently for 2 to 3 minutes longer, then serve.
- Per serving:
- Calories: 220
- Total fat: 11g
- Protein: 6g
- Fiber: 6g
- Carbohydrate: 27g
- Cholesterol: 0mg
- Sodium: 186mg
olive oil, onion, celery stalks, water, potatoes, head cauliflower, curry powder, rice milk, silk creamer, steamed fresh, fresh dill, nondairy cheese, salt
Taken from www.epicurious.com/recipes/food/views/curried-cauliflower-cheese-soup-378947 (may not work)