Curried Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 ounces leeks, washed & trimmed, dark green parts removed, sliced
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1 head cauliflower (about 1-3/4 lbs)
• 3 1/2 ounces red potatoes, peeled and cut into 1/2 inch cubes
• 1/2 cup wine
• 3 1/2 cups chicken stock, can substitute vegetable stock
• 1 teaspoon lemon juice, can substitute lime juice

Recipe

• 1 place a 4-quart saucepan over medium heat and add olive oil.
• 2 add leeks and "sweat" for about 6-8 minutes until very soft.
• 3 add curry powder, turmeric, and salt to leek mixture and cook for about 1-2 minutes.
• 4 add cauliflower florets and potato.
• 5 stir to coat with spices and cook for another 5 minutes to soften slightly. add wine and increase heat to bring to a boil.
• 6 reduce the wine until there is a scant amount.
• 7 add stock just to cover. bring to a boil and then reduce heat to medium low. simmer for about 25 minutes or until the vegetables are very soft.
• 8 insert the blender into the saucepan, making sure the protective guard is submerged. blend, using an up-and-down motion until ingredients are well combined, about 45-50 seconds.
• 9 add lemon juice. taste and adjust seasoning accordingly.