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Monday, May 7, 2012

Cauliflower Curry Soup

Cauliflower Curry Soup & Broccoli Rabe w/ white beans

Closer look at the Broccoli Rabe w/ white beans

½ cup plain oatmeal, cooked with fat free milk in microwave, topped with:
2 Tbsp. chopped walnuts
½ tsp. plain cinnamon
5 oz. glass of OJ
Cup of coffee, black

Cauliflower Curry Soup (recipe below!)
Broccoli Rabe (leftover from yesterday) with white beans
Water with fresh lime

¼ cup low salt peanuts
Cup of fat free milk

Corn Chip Nachos
Topped with part skim shredded mozzarella cheese & shredded cheddar cheese
Served with my fresh salsa (Salsa recipe from May 3rd), black beans and ½ avocado, mixed together 
Glass of plain seltzer with fresh lime

1 Crisp Juicy Organic Gala Apple (Sam's Club makes these affordable!)
Glass of water

Amy's Cauliflower Curry Soup Recipe

½ medium Sweet onion
1 tbsp EVOO
2 cloves of garlic, chopped
2 tbsp curry
Salt/ pepper to taste
½ zucchini, chopped into small pieces (leaving the skins on)
1 cup of baby carrots
1 medium head of cauliflower, broken into florets
2 cups Low sodium chicken stock

Heat soup pot, when warm add the EVOO, when the EVOO is warm, add the onion and sauté 5 minutes or so.  Throw in the chopped garlic and sauté a couple minutes (not letting the garlic burn or brown at all).  Then add the curry and salt/ pepper and cook for a couple more minutes.  Then add the zucchini, carrots and cauliflower; stirring and covering in spices and cook a few minutes.  Then add the stock and water if more liquid is needed and heat to boil.  Put to simmer for 30 minutes, or whenever all the veggies are super soft.  Then using an immersion blender, blend the whole thing into a velvety creamy puree.* Serve plain or with scallions.

*The immersion blender is a magical tool which gives this soup with no butter, bread or milk or cream that ‘creamy’ texture that is so well, creamy!  If you don’t have one, you can ladle the soup into a food processor to puree it, but again there is something magical about the immersion blender which transforms the texture of the soup into fooling your mouth into thinking that you are enjoying a decadent creamy soup, even though you are basically just eating a bowl of veggies!

Tip:  This soup, like many dishes, is always better a day later, which makes it a great ‘make ahead’ meal for a speedy meal the next day!  The soup is also very filling, so it makes a great snack as well.   Further this soup can be made with lots of types of veggies and variations on veggies, my favorite is Butternut Squash curry soup, which is prepare the same, but with the squash and carrots instead.  In fact I always use carrots as they help the sweetness factor.  And lastly, it is also tasty served cold for warmer days.

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