Saturday, April 17, 2010
#73 Curried Broccoli and Cauliflower Soup
A wonderfully warming, light spring soup.
To make :
1 cup cauliflower
1 cup broccoli
1/2 cup carrots
1 tbsp olive oil
10 gr butter
4 tbsp ground almonds
1.2 l vegetable stock
canola oil for drizzling
Place the olive oil in a saucepan and sweat the carrots, cauliflower florets and broccoli florets for 10-15 minutes until tender.
Transfer to a belnder, add thhalf the vegetable stock and blend.
Heat the butter in a saucepan, add the cumin and fry for a couple of seconds. Add the blended soup, the remaining stock and the almonds.
Bring to the boil and reduce heat. Simmer for 5 minutes, stirring occasionally to prevent burning.
Season with the salt, pepper and coriander leaves.
Transfer to cups and serve. Drizzle canola oil.
Additionally top with croutons or grated cheese.