Cauliflower Soup With Curried Onions - {Anglo-Indian}

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Cauliflower Soup With Curried Onions - {Anglo-Indian}

 

4 tbsps. olive oil)

2 cups sliced onions

1 1/2 teaspoons minced garlic

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

1/2 teaspoon sugar

1 teaspoon flour

5 cups light vegetable stock

1 medium potato, peeled, coarsely chopped

1 3/4 teaspoons salt

1 pound cauliflower, broken into flowerets and the rest chopped

1 teaspoon tumeric

1/4 cup chutney

1/4 cup minced parsley

1 tablespoon lemon juice

2 tablespoons diagonally sliced green onion

 

Put 1 tbsp. oil in pan then add onion, garlic, curry, and cayenne and stir

for about a minute. Reduce the heat to low, cover, and cook for about 15

minutes, until the onions are soft. Add the sugar, turn up the heat to high,

and stir until the onions are brown -- about 5 minutes. Stir in the flour

and set aside.

At the same time, bring the stock to a boil in a large saucepan and add the

potato and a teaspoon of salt. Cover, reduce heat, and cook for 10 minutes.

Add the cauliflower and tumeric, bring to a boil, then reduce heat and

cover, cooking until the vegetables are very tender, about 10 minutes.

Remove from the heat and cool a minute or two.

Puree 3/4 of the cauliflower mixture with the chutney, then pour back into

the pan with the remaining cauliflower mixture. Stir in the onion mixture

and bring to a simmer. Simmer for 10 minutes. At this point, you can hold it

in the refrigerator until you are ready to serve it. Just reheat when you're

ready.

When ready to serve, stir in parsley, lemon juice, and the remaining 3/4

teaspoon of salt. Ladle into bowls and sprinkle with the green onions. Serve

immediately.

Serves 4 to 6.