CURRIED CAULIFLOWER SOUP WITH MUSHROOMS
AND CHEESE
By CHEF DAN:
Serves
4
INGREDIENTS:
1
head cauliflower, broken into small florets, stems chopped
2
tablespoons coconut oil, divided, melted
Sea
salt and Seasoned Pepper Medley to taste
1
tablespoon curry powder
10
crimini mushrooms, thinly sliced
2
leeks, thinly sliced and chopped
1
tablespoon red curry paste
1
tablespoon lemon juice
1/2-cup
white wine (my Wife likes Pinot Grigio)
1-1/2-cup
vegetarian broth
1
(19 Oz) can Mae Ploy coconut milk
1
tablespoon curry powder
1
teaspoon EACH brown sugar, cumin seeds, mustard seeds, and fennel seeds.
2
cups Sargento Sharp Cheddar Fine Cut Shredded Cheese
1/4-cup
dry roasted peanuts
DIRECTIONS:
(preheat oven to 400 F)
1.
In
a dry fry pan roast the seeds over medium heat, when they start popping remove
from heat, set aside.
2.
Toss
the cauliflower in 1 tablespoon oil, and curry powder until lightly coated,
season with salt and pepper to taste.
3.
Arrange
in a single layer on a prepared baking sheet.
4.
Roast
the cauliflower until golden brown about 25-30 minutes.
5.
Meanwhile,
heat the oil in a skillet over medium- until sizzling.
6.
Add
the whites of the leeks and sauté for about 5 minutes.
7.
Add
the mushrooms, curry paste, and lemon juice, sauté for 10 minutes.
8.
Raise
the heat to medium-high,
9.
Add
the wine to deglaze the pan.
10.
Add
the roasted mushrooms, broth and next 6 ingredients.
11.
Bring
to a boil, reduce heat and simmer for 30 minutes.
12.
Season
with salt and pepper to taste.
13.
Add
the coconut milk, return to boil and remove from heat.
14.
Add
Sargento Sharp Cheddar Fine Cut Shredded Cheese.
15.
Top
with dry roasted peanuts.
ENJOY
DAN: PLANT SEEDS AND SING SINGS!!
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