Year of the Soup: Week 32

This soup never stood a chance.  Starting a soup at 8pm usually isn’t a good sign, particularly if the attitude going into it is “I HAVE to make this soup before the ingredients go bad, but I don’t really want to eat it.”  It just went downhill from there.  I made faces at the smell of the curry.  John provided commentary on the odd texture and flavor of cauliflower.  Each ingredient I added was accompanied by a heap of commentary regarding how gross this soup would likely taste.  Bad news for the cauliflower.

In the end, the soup wasn’t terrible.  It smelled a little icky, but it was more bland than anything.  If I’d had the energy to add some additional seasonings I probably could have brought it up a notch.  But frankly, my heart wasn’t in it.  It was 9pm, I hadn’t had dinner, and I just wanted to eat pizza and forget about the experimental soup.  So that’s exactly what we did.

This soup is currently sitting in a tupperware in the fridge, hoping that someone decides it’s worth a second chance after the flavors have had a chance to sit.  Two guesses as to who will get that job :)

Curried Cauliflower Soup

Ingredients

• 2 Tbs. olive oil
• 1 small onion, chopped (1 cup)
• 1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
• 1 Tbs. curry powder
• 1 clove garlic, sliced (1 tsp.)
• 1 large head cauliflower, chopped into 1-inch pieces (6 cups)
• 4 cups low-sodium vegetable broth
• 1 tsp. honey or agave nectar
• 1 tsp. rice wine vinegar

Directions

1. Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.
2. Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.