Wednesday, February 11, 2009

IT’S EASY BEING GREEN CURRIED SPINACH AND CAULIFLOWER SOUP

Yes, we've been gone for a while. But the sprouts of spring have us in a cooking mood. Inspired by the few brave glades of green, green grass that have sprung in the yard, but in concert with the still chilly evenings, we just made this very easy, low-fat, uber-healthy soup. Food Stylist and Photographer Leen is on the West Coast while Soup Maker Leen is in Austin, so no gorgeous photo to accompany. But, if your soup turns out very verde, you've done it!

IT’S EASY BEING GREEN CURRIED SPINACH AND CAULIFLOWER SOUP

Couple of tablespoons olive oil
Couple of carrots, chopped (just not these carrots)
Couple of celery sticks, chopped
Half a large onion, chopped
Couple or 3 garlic cloves, chopped
1 tablespoon curry powder
Salt and pepper to taste
4 cups water
1 16oz package frozen spinach
1 14 oz package frozen cauliflower florets
1 cup low fat yogurt

In a soup pot, heat the olive oil. Add the vegetables. Saute until softened and translucent. Don’t let the garlic scorch. Stir in the curry powder, salt, and pepper. Pour in the water and bring to a boil (cover with a lid and it will reach boiling faster). Dump in the cauliflower and spinach and return to boil, then simmer covered for about 15 minutes or until all the vegetables are soft, because now you’re going to puree them. Blend in a blender (you may need to do in batches). Tip: Place a thick, folded towel over the top of the blender and hold it down so there is no unfortunate explosion. Return completely blended to pot. In a separate bowl, add the yogurt. Then, slowly, by spoonful, add the hot, blended soup to the yogurt until it is brought up to temperature. This prevents curdling. Add the heated yogurt into the soup pot and warm (but don’t let boil), if needed. Salt and pepper to taste. Serve immediately.

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