Mom’s Super-Easy Cauliflower Soup

Aimee Chitayat

This is a recipe with just 5-10 minutes prep time, coming from a quick chat with my mom over the phone.  She made it up and keeps forgetting the ingredients just like me, so I jotted them down for us all.

Ingredients

1 medium to large cauliflower — chopped into medium or large florettes

1 medium or large yellow onion — coarsely chopped

About 6 cups vegetable or chicken stock — or Better than Bouillon substitute

½ cup yogurt

1 teaspoon curry powder — more if you prefer it on the spicy side

Salt and pepper to taste

If available: 1 teaspoon lemongrass powder, or fresh/dried lemongrass stalks, and 1 tablespoon coconut milk.

Put the cauliflower and onion in a medium saucepan and add enough stock to cover it.  Add curry, and lemongrass and coconut milk if available.  Place the saucepan on the stove top for 40 minutes over low-medium heat then remove from the heat.

Let cool slightly to avoid burning yourself, then blend ingredients using an immersible blender, or other blender if an immersible blender is not available.  Add yogurt and salt and pepper to taste, and serve.