Califlower Curry

Jen this ones for you.


We've started making our fall soups for the year. Going to farmers markets and stocking up on veggies.

When we went this Sunday we didn't expect to find $1.00/head califlower, but when we did, we couldn't pass up the chance to try out a batch and can the extras.

This recipe is from my inlaws and gets better and better as it sits. Try out a batch before the summer is over!


Califlower Curry Soup

2 tbsp olive oil
1 Califlower head, washed
1 large onion
2 cloves garlic
4 celery stalks
24 oz chicken stock (4 cans)
1 - 2 tsp tumeric
1 tbsp oregano (fresh is best)
1 tbsp thyme
1 tsp salt
1/2 tsp pepper
1/4 cup honey

Heat olive oil in a large pot. Saute onion, celery and garlic till translucent, about 5 mintes on medium. Add califlower, oregano, and thyme cooking till slightly browned. Add tumeric until it coats the veggies.

Add stock, bringing to a boil and cook 10 minutes. Reduce heat to low for 5 more minutes. Turn heat off and add honey, salt, and pepper. Using a stick blender puree till just smooth (can keep texture if you like that)

Reheat to desired temperature. Serve warm. Store for 2-3 days in fridge, freeze or can.