Indian-Spiced Cauliflower Soup

Ingredients

1/4 cup Sunflower Oil or Canola Oil
3 lb Cauliflower (core removed, cut into bite-size pieces)
1 cup Yellow Onion (chopped)
1 cup Celery
3 cup Vegetable Stock
1 tsp Curry Powder
1 tsp Ground Cumin
1/2 tsp Garlic Salt
1/2 tsp Ground Cardamom
1/2 tsp Ground Ginger
1/4 tsp Cayenne Pepper
Salt and pepper to taste.
4 cup Baby Spinach packed (optional)

Instructions

In a large pot, heat the oil over medium-high heat until shimmering. Sauté the onion and celery, stirring frequently, until they start to soften, about 5 to 8 minutes.
 

Add the cauliflower and vegetable stock, stirring to combine. Cover the pot and reduce the heat to medium. Cook for 20 to 25 minutes, stirring frequently, until the cauliflower is tender. Add the curry powder, cumin, garlic salt, cardamom, ginger and cayenne, and remove the pot from the heat. Allow the soup to cool slightly before adding salt and pepper to taste.
 

This soup is very versatile and can be served puréed smooth or left partly chunky, as you like. If you’re puréeing the soup, do it in batches; reserve some of the soup unblended, adding it back into the pot to provide a nice texture.
 

The optional baby spinach adds beautiful color and earthy flavor to this soup. Add the greens after you’ve blended the soup; the tender leaves will wilt slightly in the hot liquid. (If the soup has cooled, warm it on the stove before adding the greens.) Serve immediately.