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Creamy Curried Roasted Cauliflower Leek Soup

Creamy Curried Roasted Cauliflower Leek Soup

Buyzyban.info - The recipes we show here are the most popular foods in 2018. And for those of you who are confused to looking for food ideas for your family dish, maybe this recipe is right for you. Creative cuisine and new innovations can also be applied to this Creamy Curried Roasted Cauliflower Leek Soup. We try to show Creamy Curried Roasted Cauliflower Leek Soup cuisine which is a creative activity from an international cook for you. For that, you can try it yourself by pattern how to cook the following creamy curried roasted cauliflower leek soup. Here they use ingredients that are easy to come by and even available in various stores. How to procedure this Creamy Curried Roasted Cauliflower Leek Soup has been prepared here completely and is very simple to learn.

How to cook Creamy Curried Roasted Cauliflower Leek Soup 2018

Below is a very helpful recipe for you :

Creamy Curried Roasted Cauliflower Leek Soup

By: StephieCanCook via Cookpad.com

Ingredients of Creamy Curried Roasted Cauliflower Leek Soup:

  • 1 large head cauliflower
  • 1 medium leek - thoroughly washed, cut into large pieces
  • 2 tbs olive oil
  • 1 tbs coconut oil
  • 2 tbs curry powder
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 tsp honey or agave nectar (optional)
  • 2 cups low sodium vegetable stock
  • 1 can coconut milk

Method for "Creamy Curried Roasted Cauliflower Leek Soup":

  1. Preheat oven too 400°F. Cut cauliflower into 2" pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min.
  2. While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only.
  3. Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher.
  4. Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low.
  5. Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na'an and enjoy!

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