Weekend Herb Blogging is heading down under this week to its host, Truffle, at What's On My Plate.

Late autumn (up here in the northern hemisphere) is the perfect time for soup, so for this week's WHB, I have made a great vegetarian recipe for an aromatic and super easy Curried Cauliflower Soup. Cauliflower is an excellent source of fiber, folate, vitamin C, and vitamin B6. It is also low in calories and saturated fat.




If you like cauliflower, you'll love this soup!

Curried Cauliflower Soup
serves 6

2 tsp. olive oil
1 large onion, diced
1 tsp. curry powder (or more to taste)
1 medium-sized head of cauliflower, cut into small florets
1 clove garlic, minced
1 inch piece of ginger, minced
3 cups water
1 cup low fat or skim milk
salt to taste
freshly ground pepper to taste
freshly chopped cilantro, optional

Heat olive oil in a heavy saucepan over medium-high heat.
Add the onion and cook, stirring until it begins to soften, 2 to 3 minutes.
Add the garlic and ginger and sauté for 1 minute.
Add the curry powder and sauté, stirring constantly, for 1 minute.
Add the cauliflower, water and salt. Increase the heat to high and bring to a boil.
Reduce the heat to medium-low, cover the saucepan and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
Add the milk, bring back to a simmer, and remove from the heat.
Transfer the soup to a food processor or blender or hand blender, and process until smooth.
Return the soup to the saucepan, season to taste with salt and pepper, and reheat over low heat before serving. Garnish with a drizzle of cream and some freshly chopped cilantro, if desired.

I also added a bit of cayenne pepper because we like it with a bit of a kick!