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diana sturgis curried cauliflower leek soup


we've eaten this hot and cold and like it both ways. it really is a creamy soup; however, the potatoes add the creaminess, not cream. so you can feel pretty virtuous eating this. you may substitute broccoli or broccoflower the the cauliflower for variety.


# # # # # # # # # # # #


  1. Freeze the chicken broth until the fat congeals on the surface
  2. About 20 minutes
  3. Discard the fat
  4. In a large saucepan
  5. Cook the leeks in the oil over moderately low heat
  6. Sirring occasionally
  7. Until partially wilted
  8. About 7 minutes
  9. Add the potato and curry powder and cook and stir for 3 minutes
  10. Add the cauliflower
  11. Defatted broth
  12. Water and bay leaves
  13. Bring to a boil over high heat
  14. Reduce heat
  15. Cover and simmer until the vegetables are very soft
  16. About 30 minutes
  17. Discard the bay leaves
  18. Reserve 1 cup of the cooking liquid
  19. Pour into a small saucepan
  20. Boil until reduced to about 3 tablespoons
  21. Working in batches
  22. Puree the vegetables and the remaining cooking liquid in a blender
  23. Add the reduced cooking liquid to the soup in the blender
  24. Season with sea salt and pepper
  25. To serve: ladle into soup bowls and
  26. If desired
  27. Top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup

Step 15

Total Time in Minute 60

Ingredients Count 11

cooking diana sturgis  curried cauliflower   leek soup

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Low sodium chicken broth


Olive oil

Baking potato

Curry powder

Cauliflower florets


Bay leaves

Sea salt

Fresh ground black pepper

Nonfat plain yogurt

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