I developed this recipe when the kitchen I was working in needed to use up a lot of extra cauliflower. Due to our clientele's dietary needs, it also needed to be low-fat and law-salt (and vegetarian). Like most soups and stews, this soup tastes even better the next day. Since it contains no dairy (except as an optional garnish) or potatoes it also freezes really well. This is a fabulous way to use up any not-so-nice storage cauliflower.
2 tablespoons olive oil
1 large onion, coarsely chopped
1 or 2 carrots, coarsely chopped
1 rib of celery, coarsely chopped
3 cloves of garlic, peeled
1 head of cauliflower
1 tablespoon curry powder
1/4 (or more) teaspoon cayenne pepper (optional)
1 can (15 ounce) diced tomatoes
salt and and pepper to taste
Heat a large saucepan or stockpot over medium-high heat and add the oil and vegetables. Sauté the vegetables until softened and brown. Add the curry powder and cayenne and sauté for three more minutes.
Add the diced tomatoes and enough water to the pan to nearly cover the vegetables. Cover the pan and simmer until vegetables are soft. Puree the soup in a blender or with an immersion blender until the soup is smooth. Season with salt and pepper to taste.
Serve hot, garnished with chopped cilantro, a drizzle of cream, and/or a wedge of lime.