Dana Treat – Treat Yourself

Rethinking January

Posted January 17, 2013


Curried Cauliflower Soup
Adapted from Food and Wine
Serves 4

I have puréed this soup in a blender and also with an immersion blender.  The blender will give you that silky smooth texture but the millet breaks that up, so save on mess and use an immersion blender if you have one.  You might find that you don’t want to add all the millet to the soup pot. 

½ cup millet
1 cup water
Kosher or sea salt
Olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
½ tsp. cayenne pepper
One 2-pound head of cauliflower, cut into florets
6 cups vegetable stock
2 cups peas, fresh or frozen
Crushed red pepper flakes, for sprinkling (optional)

In a medium saucepan, combine the millet with the water and a pinch of salt.   Bring to a boil.  Cover and simmer over moderately low heat until the millet is tender, about 20 minutes.  Set aside.

Place a large saucepan, or a Dutch oven, over medium heat.  Drizzle in just enough olive oil to coat the bottom of the pan and add the onions with a large pinch of salt.  Cook over moderate heat until softened and browning in places,  stirring occasionally, about 10 minutes.  Add the garlic, cumin, coriander, tumeric, cayenne, and another pinch of salt and cook, stirring, until fragrant, about 2 minutes.  Add the cauliflower and the stock.  Bring to a boil.  Cover, reduce the heat to moderately low, and simmer the soup until the cauliflower is very tender, about 15 minutes.

Working in batches, carefully purée the soup in a food processor or a blender.  (Or use an immersion blender directly in the pot.)  Return the soup to the pot and add the cooked millet and the peas.  Rewarm gently over moderate heat.  Season with salt, if needed.  Sprinkle with red pepper flakes (if using) and serve.

(This soup, like most, is great the next day.  It gets pretty thick with the millet absorbing the liquid but I didn’t not mind that at all.  If you want a soupier consistency, just add some water or broth when you reheat it.)


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