Combine 3 cups chicken broth (or vegetable broth, if vegetarian) and 5 cups (about 1 large head) cauliflower, rough cut, in a medium-size Dutch oven. Cover, bring to a boil, reduce to a simmer, and leave on burner. In the mean time, heat 2 Tbsp unsalted butter in a medium sauté pan, then add 1 onion, chopped and ½ tsp salt. Sauté for a few mins, then stir in 2 tsp curry powder (here, we used a 3:1 ratio of McCormick’s curry powder and Jamaican curry powder) and 1 Tbsp grated fresh ginger. When fragrant, add the onion mixture to the cauliflower broth mixture, then cover and simmer for 10-13 mins. Using an immersion blender, purée the soup mixture and then remove from heat. Fold in ½ cup each plain yogurt (we used nonfat Greek) and whole milk (we used 1%). Garnish with cilantro or parsley and a small dollop of plain yogurt. This recipe is from Cook’s Illustrated,The Best 30-Minute Recipe cookbook. (Aug. 2016)
Cooking Adventures 