This is a delicious soup with layers of flavors. You can adjust the spiciness to suit your tastes and keep it vegan if you wish by replacing the ghee and milk with vegan options or leaving them out entirely.
As with most soups, this one started with the lovely head of cauliflower waiting in my refrigerator. I also had a pack of fresh snap peas.
Curried Cream of cauliflower and snap peas soup.
Soups are a versatile way to use available vegetables and let loose your creative spirits and energy. Don’t try to follow a recipe. Let your mind and taste buds create a flavor using what you have in your kitchen that needs to be used. Fresh herbs are best but a combination of fresh and dried herbs and spices is what we all have to cope with.
1 Sweet Onion chopped
1 dry red chili
4 tbs vegetable oil and/or olive oil ( I used safflower and olive oil)
1/2 tsp ground turmeric
1/4 tsp curry powder
1/4 tsp rubbed sage
Pinch of herbs de provence
Pinch of Spanish saffron
1 fresh cauliflower with stems cut coarsely
1/3 lb fresh snap peas
1/2 cup chopped celery
1 chopped green pepper
1 tbs fresh ginger chopped
2 medium potatoes
2 ripe roma or other tomatoes
Small bunch of Italian parsley
Salt and pepper to taste
In a large tureen, heat the oil and add the red chili and then the onions, curry powder, turmeric, and herbs. Then add the peppers and snap peas and sauté till the onions and peas just begin to caramelize. Add the ghee.
Now add the celery, ginger, tomatoes, and potatoes. Stir for a minute and then add the cauliflower. Add hot water to just cover the vegetables and bring to a boil. Now add the saffron. Cover and simmer over low heat for 15 minutes and turn off to let in cool covered for ten minutes.
Blend till creamy with a wand or blender adding a cup of milk and a knob of butter if you wish. You could substitute vegan milk and avocado or coconut butter or leave out these entirely. Add salt and pepper to taste
Add finely minced parsley and serve with home-made croutons.