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cauliflower canola oil onion garlic curry powder low-fat milk salt ginger fresh coriander leaves yogurt
Viewed: 56 - Published at: 7 years agoIngredients
- 1 head cauliflower
- 2 tablespoons canola oil
- 1 medium onion, sliced
- 2 small cloves garlic, chopped
- 1 tablespoon curry powder
- 1 1/2 cups low-fat milk
- Salt and freshly ground black pepper
- 1 teaspoon grated fresh ginger
- 3 tablespoons very finely minced fresh coriander leaves
- 13 cup plain fat-free yogurt
Method
- Trim the leaves off the cauliflower, coarsely chop the florets and stems and rinse them.
- Bring two quarts of water to a boil, add the cauliflower and cook until tender, about 10 minutes.
- Drain and set aside.
- While the cauliflower is cooking, heat the oil in a large heavy saucepan, add the onion and saute until tender, about eight minutes.
- Add the garlic, saute another few seconds, then stir in the curry powder.
- Cook, stirring, for two minutes.
- Add one-half cup of the milk and stir.
- Place the cauliflower and the contents of the saucepan in a food processor, blender or food mill and process to make a smooth puree.
- Return the puree to the saucepan, add the remaining milk and bring to a simmer.
- Season to taste with salt and pepper.
- Mix the ginger and coriander with the yogurt.
- To serve the soup, reheat it, spoon it into bowls and float some of the seasoned yogurt on each portion.
