Cauliflower Soup with Turmeric

Cauliflower Soup, it’s brothy, savory, creamy and delicious. It makes a gentle start to a heavier meal, or serve it with crusty bread for a light dinner.

Ingredients

• Chicken (or Vegetable) Broth  ·  3 cups 
• Cauliflower, trimmed of green leaves and coarsely chopped  ·  6 cups 
• Cilantro sprigs, coarsely chopped  ·  6 
• Black pepper, fresh-ground  ·  ½  teaspoon 
• Salt  ·  1 teaspoon 
• Herbies Turmeric Madras  ·  ¼ teaspoon 
• Herbie's Chilli Powder  ·  1 teaspoon 
• Herbies Coriander Seed (ground)  ·  1 teaspoon 
• Herbie's Cumin Seed (ground)  ·  1  teaspoon 
• Carrot, peeled & diced  ·  1 
• Onion, peeled & diced  ·  1 
• Olive Oil  ·  ¾  cup 
• Water  ·  3 cups 

Instructions

Every cook needs a good pot for making delicious homemade soups pasta, stocks, braises and tomato sauce. The best have a round thick, heavy bottom to prevent burning, deep straight sides and a lid.

In your pot , heat the olive oil then add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, salt, and pepper and cook over medium heat, stirring often to prevent boiling or burning.

As soon as the mixture becomes very soft (don’t let it brown) add the water, chicken broth, (use vegetable broth for vegetarian version) cilantro sprigs and cauliflower. Increase the heat to bring the liquid to a boil, while stirring. Reduce the heat and simmer for about 30 minutes until the cauliflower is very soft.

Pour into a food processor and purée until smooth, adding more chicken broth if it is too thick.

Place croutons, chopped pistachios or a spoon of crème fraîche (or all three) to each bowl and pour the hot soup over to serve with Williamson Chardonnay.

If you have a jar of "Dawn's NUTZ" then sprinkle a teaspoon into each bowl before adding the soup instead of the pistachios.