Curried Cauliflower Soup

Ingredients

• 1 tablespoon olive oil
• 4 ounces leeks, washed & trimmed, dark green parts removed, sliced
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1 head cauliflower (about 1-3/4 lbs)
• 3 1/2 ounces red potatoes, peeled and cut into 1/2 inch cubes
• 1/2 cup white wine
• 3 1/2 cups chicken stock, can substitute vegetable stock
• 1 teaspoon lemon juice, can substitute lime juice

Directions

1. 1

   Place a 4-quart saucepan over medium heat and add olive oil.

2. 2

   Add leeks and "sweat" for about 6-8 minutes until very soft.

3. 3

   Add curry powder, turmeric, and salt to leek mixture and cook for about 1-2 minutes.

4. 4

   Add cauliflower florets and potato.

5. 5

   Stir to coat with spices and cook for another 5 minutes to soften slightly. Add white wine and increase heat to bring to a boil.

6. 6

   Reduce the wine until there is a scant amount.

7. 7

   Add stock just to cover. Bring to a boil and then reduce heat to medium low. Simmer for about 25 minutes or until the vegetables are very soft.

8. 8

   Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 45-50 seconds.

9. 9

   Add lemon juice. Taste and adjust seasoning accordingly.