Lunche for 5

Curried Cauliflower Soup

Name: Curried Cauliflower Soup
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 leeks; 2 tbsp olive oil; 1 head cauliflower; 2 tsp ground turmeric; 1 tsp curry powder; 5 cups vegetable stock; 3/4 cup pecans; finely chopped roasted red pepper (optional)

Leeks and cauliflower simmer with turmeric, curry powder, and stock, then blend smooth and finish with pecans.

$2.04per serving $$

30 minstart to table

5servings

American Vegetarian Vegan Dairy-free Low-carb Budget Lunches Cold-weather comfort Winter

Ingredients

3 leeks
2 tbsp olive oil
1 head cauliflower
2 tsp ground turmeric
1 tsp curry powder
5 cups vegetable stock
3/4 cup pecans
finely chopped roasted red pepper (optional)

Steps

Rinse and slice the leeks, then cut the cauliflower into small florets.
Heat olive oil in a large pot over medium heat and cook the leeks for 5 minutes.
Stir in the turmeric and curry powder, and cook for 1 minute.
Add the cauliflower and vegetable stock, then simmer uncovered for 18 minutes.
Blend the soup until smooth, then heat it for 2 minutes and season with salt and pepper.
Toast the pecans in a dry skillet over medium heat for 3 minutes, then chop them over the soup.