Monday, December 17, 2012

Curried Cauliflower & Mushroom Soup

I've been enjoying my new immersion blender that I recently bought by trying out several new soup recipes. Pinterest is a great place for inspiration if you're looking for yummy recipes, and it's also one of my favorite places to find recipes to modify. The Vegetarian Times, one of my favorite new magazine subscriptions, had a soup recipe that I've modified below.

Curried Cauliflower & Mushroom Soup
yields 6 cups soup

1 onion, chopped
1 garlic clove
1 Granny Smith apple
1 tsp. curry powder
1 head cauliflower, chopped
1-32 oz. box vegetable broth
10 mushrooms, chopped
dash cardamom
1/2 cup almond milk
1 avocado (optional)

1. Sautee onions in large pot with 1/4 cup water for 5-7 minutes.
2. Add garlic, apple, curry powder and 1/4 cup water and cook for two more minutes.
3. Add cauliflower, broth and mushrooms, then bring to a boil.
4. Cover and reduce heat to medium-low and simmer for 20 minutes.
5. Add cardamom, almond milk and avocado, then use immersion blender and blend until smooth.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

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