If you know me, it’s no secret how much I love soup! And I am particularly fond of healthy yet tasty, nutrient dense soups. This is one of my all-time favorites and a hit with everyone I serve it to. It’s a cinch to throw together, it makes a lot, it’s great for freezing and incredibly satisfying! Plus, it’s gluten-free and easily made vegan. 
While I’m committing the recipe to “paper” here, it’s very adaptable and forgiving. Use it as a starting point. If you don’t like too much spice, adjust the ginger, curry and/or red pepper -- if you prefer it thicker or thinner, adjust cooking liquid and buttermilk -- if you don’t have sweet potatoes, but you have some other potatoes on hand use them instead. If you don’t want any potatoes, use more cauliflower or less liquid and spice. If you are dairy-free or vegan, leave out the buttermilk.
Add a side of hearty bread or seedy crackers and a green salad and you have a filling, but light meal. Yum! ~ Madeleine

CURRIED CAULIFLOWER AND SWEET POTATO SOUP

Makes 14-16 cups

Easy – Vegan option – Freezes well

INGREDIENTS:

• 2-3 tablespoons olive oil
• 1 large (or 2 medium) yellow onion, chopped (or whatever onion you have on hand)
• 2-3 celery stalks, sliced about ¼” thick
• 5-6 garlic cloves, chopped
• 1 heaping tablespoon fresh ginger root, minced
• 2 tablespoons Madras curry powder (Sun Brand is my favorite)

• 1 large head of cauliflower, roughly chopped
• 2 large sweet potatoes, scrubbed (peel if desired), cut into ½” cubes
• 8 cups water or enough to cover vegees (substitute water with vegetable or chicken stock if desired)

• 1 heaping cup of cilantro leaves (or basil or combination)

• 1/2 teaspoon red chili flakes or favorite red pepper seasoning (or more or less to taste)
• Juice from 2 lemons (more or less to taste)
• Salt & pepper, to taste
• Optional: ½ cup of buttermilk (or to taste)

For Garnish:

• Cilantro, basil  or celery leaves
• Pumpkin seeds (pan toasted in a little olive oil, if desired)
• Drizzle of olive oil
• Use your imagination

INSTRUCTIONS:

In a large stockpot, heat olive oil over medium heat. When hot, add the onion, celery, garlic, ginger, and curry powder and cook until vegetables soften, about 15 minutes. Add the cauliflower, potatoes and water (or stock) and raise the heat to high and bring to a boil. Make sure the liquid just covers the vegetables and add more liquid if needed. Cook until the cauliflower and potatoes are tender, about 25 minutes.

Turn off heat and add cilantro or basil leaves and blend thoroughly with a stick-blender directly in the pot, or transfer to a blender and return to pot when smooth. Add chili flakes, lemon juice, and salt & pepper to taste. Stir in buttermilk if using.  Adjust thickness to your preference -- if it’s too thick, add more water or stock a little at a time.  Garnish as desired and enjoy! 

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