Curried cauliflower soup

I used to make this soup a lot more often, but then I ironically started feeling kind of gross after eating it. Too much curry methinks. O_o I still like to make it on occasion though because it's super yummy, super easy, and super low carb and diet friendly.

I modify it however by omitting the orange juice (sounds weird to me) and instead add additional vegetable stock. I also omit the red pepper puree (because I'm lazy).




Ingredients:

For the Curried Cauliflower Soup:
1 heads of cauliflower, trimmed into florets
1 x onion, chopped
2 tbsp of olive oil
Salt and pepper
2 cups of orange juice
1 cup of chicken stock
1 tbsp of curry powder

For the Red Pepper Puree:
1 x red pepper, seeds and stem removed and cut into 8 pieces
1/2 cup of tomato juice
2 tbsp olive oil
Salt and pepper

Directions:

For the Curried Cauliflower Soup:
Preheat oven to 350 degrees.
Toss cauliflower and onion with olive oil, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.
Puree with an immersion blender, or in small batches in a blender.
Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:
Simmer all of the ingredients together until peppers are soft.
Puree in a blender until smooth.
Drizzle into the hot soup.

Yields: 4 servings

barley lentil soup

I've been making this soup since last fall when I picked up Canadian Living's soups, stews, and casseroles edition. It's uber yummy, highly nutritious, and freakishly easy to make. Sometimes I add or omit vegetables. This time I made a half batch and added only 1 medium carrot, but also added about 1/2 of a large potato to make it a little starchier (believe it or not). I find diving 1/2 batch into two servings and having it with a teabiscuit or some veg w/ dip totally fills me up at lunchtime.


Ingredients:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) vegetable stock
1 cup (250 mL) brown or green lentils
1/4 cup (50 mL) pot barley
1/4 cup (50 mL) chopped fresh parsley

Topping:1/4 cup (50 mL) low-fat plain yogurt 1 tbsp (15 mL) minced fresh parsley

Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, thyme, salt and pepper until softened, about 5 minutes.
Add stock, 2 cups (500 mL) water, lentils and barley; bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days; reheat.) Stir in chopped parsley.
Topping: Top each serving with yogurt; sprinkle with parsley.

Servings: 4 to 6
Nutritional Info (per each of 6 servings): calories - 193; protein - 10 g; total fat - 3 g; sat. fat - trace, carb - 32 g; fibre - 5 g; cholesterol - 1 mg; sodium - 544 mg.

Blogging

Okay, so I created my blog, I have made my first post. Now I'm going to make some soup. :P