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Cauliflower Soup

madras curry, pomegranate chutney, cilantro

Cauliflower Soup

  • 1 large head cauliflower, leaves removed and cut into 12 pieces
  • 1 leek, white portion only, cut into slices
  • 1 gold potato, sliced
  • 2 stalk celery, cut into slices
  • 3 Tbl Olive Oil
  • 5 C vegetable stock
  • ¼ C cream or milk
  • ½  C dry white wine

In a saucepan over medium heat, sauté leek and celery in olive oil until soft. Add white wine and cauliflower, bring to a boil. Add vegetable stock and cream then bring to a simmer, reduce heat to medium-low. Cook until cauliflower is very tender, about 25 minutes. Allow to cool briefly, then purée in blender. Season with salt and pepper, reheat over medium heat and serve with recipes provided below.


Pomegranate Chutney

  • ¼ cup pomegranate seeds
  • 2 green onion, sliced thin
  • ½ tsp grated ginger
  • ¼ tsp grated garlic
  • 1 tsp rice vinegar
  • 2 tsp sugar
  • ¼ cup pomegranate or cranberry juice

Bring all ingredients to a simmer and reduce to glaze the pomegranate seeds.


Curry Oil

  • 1 cup aromatic curry powder
  • 1 ¼ cup canola or grapeseed oil

Stir together and warm over low heat to 120 degrees. Turn off heat and cover on back of stove overnight. Pour into an airtight container and leave in panty for one week. Decant oil off the spices. Reserve oil and discard spice.

To Serve  
Warm soup and pour into warmed soup bowls. Spoon the chutney and curry oil over the cauliflower soup. Sprinkle with sliced cilantro.