I was surprised my husband liked this slightly spicy soup so much that I made it again last week.
Bunches of cauliflower can be seen right now at every pazar or your local manav. It would be a shame not to make this simple and satisfying soup.
And, since they were so good last time, we made a new batch of fried garlic chips too.
Afiyet olsun!
Curried Cauliflower Soup/ Karnabahar �orbasi Korili
Ingredients:
2 T. vegetable or olive oil
1 med. onion, diced small
4-6 cloves garlic, roughly chopped
1 T. curry powder
1/4 tsp. ground turmeric powder
1 kilo (2.2 lbs.) cauliflower florets
2 med. yellow potatoes, cut into small cubes
1 L. (33. 8 oz.) chicken stock or water
To taste pul biber (red chili flakes), salt and freshly ground black pepper
120 ml. (1/2 c.) low-fat milk (Substitute whole milk or heavy cream for a richer taste.)
For garnish: shredded Kasar peynir - a Turkish cheddar cheese
Fried garlic chips(Note: mine took less than a minute to fry. Strain immediately and place on paper towel to absorb extra grease. Reserve the garlic oil to use in future recipes.)
1. In a large stockpot, heat oil over medium-high heat. Add onion and saute about five minutes, until softened.
2. Add the garlic, curry powder and ground turmeric. Cook for just a few minutes. Then add the cauliflower and potato chunks, stirring with a large spoon and cook for a few more minutes.
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| Be sure to stir well so the spices cover the cauliflower and potatoes. |
3. Then, add the stock or water. Add a dash of pul biber, salt and black pepper. Cover the pot with a lid and let simmer for about 20-30 minutes, until the cauliflower has softened.
4. When finished cooking, add the milk. Using a hand immersion blender, puree the soup until smooth. Taste and adjust the seasonings as necessary.
5. To serve, ladle the hot soup into warmed bowls. Garnish with shredded Kasar peynirand a sprinkling of the fried garlic chips.