It's soup weather again.... not my favorite time of year, but I love to be back in the kitchen again chopping and cooking.
And I love soup any time of the year, but the best time for me is now. The weather is cool, the leaves have turned and I can add color to my dishes that our cold weather took away from our yards and gardens.
This soup is an adaption of one I found on foodgawker. Their blogger put parsnips in it and I didn't have any, so I added a diced potato. I thought the potato would add some creaminess to the soup without the extra calories of well, cream!
Here's the recipe. The lime and cilantro brightens the flavors really well and makes it a very easy and delicious little meal. Just add a salad to round it out and perhaps a slice of fresh bread.
1 head of cauliflower, chopped
1 granny smith apple, pealed and chopped
1 medium potato, diced (doesn't matter what kind)
1 large stalk of celery, chopped
1 large onion, chopped
1 15 ounce can of coconut milk
2 cups of chicken stock
1 whole lime, juiced
2 Tablespoons of fresh cilantro chopped
1 tsp. of curry powder
1/2 tsp. turmeric
1 small pinch of nutmeg (optional)
2 Tablespoons olive oil
1 tsp. kosher salt, divided
In a dutch oven, heat oil on medium. Add onion and 1/2 tsp. of kosher salt. Saute for 5 minutes, until the onion is soft and wilted.
Add the celery, potato, cauliflower, apple, curry powder and salt. Stir and sauté for 5 minutes, turning it down to low if need be. (depends on your stove)
Add stock, coconut milk and bring to a simmer. Turn stove on low and partially cover. Let simmer for 20 minutes. Stir in nutmeg and turmeric. Turn off stove and let sit for another ten minutes and when it's cool enough use an immersion blender to make it smooth. Add cilantro, lime juice and stir. Adjust seasonings if needed.
A sunset I captured at a friend's lakehouse in NH. I love how the lake looks like glass. Sad to say good bye to summer!
I'm joining Michael Lee West at Rattlebridge Farm for Foodie Friday today ~