Curried Cauliflower Bisque

BBinNC

This recipe is from the "Forks Over Knives" cookbook and is both fat and dairy free. Besides that, it's delicious and easily doubled, tripled etc. I made a batch for a group of visiting professional dancers and they LOVED it.

Curried Cauliflower Bisque

Serves 4
1 large onion peeled and diced
2 teaspoons grated ginger
1 jalapeño pepper, minced
2 clove garlic
1.5 teaspoons curry powder
1 large head of cauliflower, cut into florets
4 cups vegetable stock
salt and pepper to taste
1/4 cup cilantro and green onions for garnish

Sautee onion in a large saucepan on medium heat for 10 minutes.Add water 1-2 tablespoons at a time as necessary to keep onions from sticking.
Add ginger, garlic and curry powder and cook for 30 seconds.
Add the cauliflower and vegetable stock and bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, 20-25 minutes or until the cauliflower is tender.
Puree the soup with an immersion blender or in a blender until smooth.
Add salt and pepper.
Serve with cilantro and green onions.