Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Curried Cauliflower Soup

Curried Cauliflower Soup

Spice-forward meals are incredibly satisfying in the bleak of winter once the holidays have passed and routine kicks in, or as it often happens, head colds make their rounds. This soup is simple and straightforward for those winter days when cooking needs to be uncomplicated. I like this soup and similar variations as a dinner option early in the week and leftover for workday lunches thereafter. If you're feeling unwell, trade the vegetable broth for chicken broth. Also, you can always substitute leeks for shallot or onion, but the mild flavor of leeks works well with the cauliflower and this is the season where their at their best. 

Curried Cauliflower Soup
Serves 4-6
1 teaspoon olive oil
1 teaspoon butter
1 cup leeks, a mix of white and green parts, chopped
a pinch of salt
1 head cauliflower, 1-1/2 pounds, chopped into small quarter size florets
2-3 tablespoons red curry paste
1 14oz can coconut milk
1 cup vegetable broth
2 cups water
For serving: lime juice, sesame oil, cilantro

Heat olive oil over and butter over low heat. Add leeks and season with a pinch of salt. Sauté for 10 minutes then add cauliflower. Sauté leeks and cauliflower together for 20 minutes, stirring occasionally. Stir in curry paste, coconut milk, broth and water, making sure to fully dissolve curry paste. Bring to a low boil and simmer for 10 minutes, until cauliflower is tender. 

Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender. Serve hot and garnish each bowl with fresh lime juice, a drizzle or sesame oil and chopped cilantro.

-Mallory

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