This quick and easy soup has a creamy consistency without the use of milk or cream.
- 1 large onion
- 3–4 cloves of garlic
- 1 large baking potato (or 2–3 smaller potatoes)
- 1 large head of cauliflower
- 2 tbsp olive oil (or coconut oil, or a neutral oil like grapeseed, sunflower, or canola)
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1 tsp kosher salt (if using regular table salt, start with half the amount)
- freshly ground pepper, to suit your taste
- 4 cups vegetable or chicken broth (from bouillon cubes, a carton, or homemade)
Peel and chop the onion into about 1/2-inch (1.5 cm) cubes.
Peel and roughly chop the garlic cloves.
Peel, wash and cut the potatoes into cubes a little smaller than 1/2 inch (1.5 cm). (If preparing more than 10 minutes in advance, cover the cubed potatoes with cold water to prevent discolouration.
Trim the cauliflower and cut into large florets (see Note below). You can also chop up the inner core. Wash and drain in a colander.
Measure out the curry powder, cumin, salt and pepper.
Heat the oil over medium heat in a large pot like a Dutch oven. When the oil is warmed, add the onion and garlic, along wtih the curry powder, cumin, salt and pepper. Stir and let them sweat until starting to turn translucent. You may need to turn the heat down somewhat to prevent the onion and garlic from browning.
Add the potato and cauliflower to the pot, and then pour over the broth. Stir well. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, or until all the vegetables are tender. About 10 minutes before the end of the cooking time, taste and adjust the seasoning if necessary.
Using an immersion (stick) blender, purée the soup until smooth. You could also use a potato masher, regular blender, or simply enjoy the soup chunky.
If you are planning not to purée the soup, then I suggest breaking the cauliflower into smaller, bite-sized florets.