Tuesday, October 6, 2009

Fruits of Fall Harvests, Part I.

Curried Cauliflower & Sweet Potato Soup:


-1 1/2 med. tomatoes, diced

-2 medium sized onions

-3 large cloves garlic

-1 head cauliflower, cored and cut into small florets

-1 large sweet potato, peeled and diced

-1/4 cup milk

-3 cups vegetable stock

-1-2 cups water

-approx. 3-4 tbsp. olive oil

-1 tbsp cumin

-1 tbsp coriander

-1/2 tsp curry powder

-dash of tomato sauce (slightly less than ¼ cup)

-approx. ½ tsp fresh basil

-approx ¼ tsp fresh oregano


*While on the stovetop, I didn’t turn the soup any higher than Med. Heat—for the most part, I’d say it was on Med-low.

Approx preparation time: 30min

Approx. cooking time: 1 hr

-Heat olive oil in large soup pot, adding onions and garlic gradually—allow to soften

-Add curry powder, along with cumin, coriander, and salt and pepper

-Add veggie stock and 1 cup of water

-Add cauliflower & sweet potato

-Allow to cook for 5-10 min, monitoring thickness, then add 1 cup water

-Add diced tomatoes, stir and allow to simmer

-Add tomato sauce

-Add ¼ cup milk

-Add basil and oregano in last 20min or so of cooking

-If desired, add more salt and pepper (I was pretty generous with the pepper)

*Once finished, purée and enjoy!