Wednesday, April 4, 2012

CURRY CAULIFLOWER SOUP

It is an overcast day here, and I have some cauliflower in the refrigerator. I need something easy, filling, and interesting. So, out comes the Crockpot and the curry! I have some fresh bread rising as I type this. I am always surprised that my kids like curry, but I guess it makes sense. Curry leaves a sweet spice on your tongue well after it has been consumed.

Ingredients:
4 cups vegetable stock
2 cups refrigerated coconut milk
2 cups water
1 med. head cauliflower, roughly chopped
1 med. sweet potato, peeled and diced
1 onion, chopped
2 Tbs. nutritional yeast
2 tsp. garlic, minced
2 tsp. curry powder
1 tsp. ginger, minced
1 tsp. ground cumin
1 tsp. salt
½ tsp. pepper
1 package of extra firm silken tofu (Mori Nu)
Chopped cilantro for garnish

Directions:
Place everything except the tofu and cilantro in the Crockpot, stir, and cook on low for 8 hours. Puree in batches with the tofu, and serve with cilantro on top. Don’t forget about the freshly baked bread!