Similar to the fashion industry, the meals industry has its own trends. What’s trending now? These vegetables are grabbing the limelight–Brussles sprouts, kale, and cauliflower. Recipes of these vegetables are appearing everywhere, on the web, in gossip columns, newspapers, as well as conversation. There are attempted this trio before, you might be reluctant to do this.
However your grandmother and mother were as soon as they announced, “Eat your vegetables. They are healthy for you!Inch Vegetables contain minerals and vitamins which are required for a healthy body.
Based on the Self Diet Data website, cauliflower contains 25 calories per serving, three grams of fiber, two grams of sugar, and 2 grams of protein. Additionally, it contains vitamins A, C, K, folate, calcium, magnesium, phosphorus, and potassium.
My hubby loves raw cauliflower and likes crisp slices from it in salat. Lately I purchased a mind on purchase determined the reason behind the lower cost. The vegetable was beginning to obtain soft. Since I Have could not place it inside a salad, I figured about mashing it like taters. I Then considered soup. My home is Minnesota and it is winter, with wind chills that may go as little as 41 below zero. Soup sounded mighty good.
Cauliflower and curry go well together, and so i added some towards the soup. If you do not such as this spice let it rest out. If you value this spice increase the. Cooking the curry for any minute before adding another ingredients brings about its flavor. Following the vegetables are carried out, the mix is purred having a hands blender. You may even make use of a stand blender, however i make use of a hands one since it is safer. I haven’t got to pour hot soup right into a glass container, and may puree the soup in the actual pot.
I garnished the soup with garlic clove and butter croutons, but other flavors would taste good too. Here’s my recipe for Cream of Cauliflower Soup with Curry.
1 tablespoon essential olive oil
1 tablespoon butter
1 tablespoon curry powder
1 medium yellow onion, chopped
1 rib celery, chopped
1 cup baby carrots, reduce 1/2-inch chunks
1 carton (32 ounces) salt free chicken broth
1 cup water
1 chicken bouillon cube
3/4 medium mind cauliflower, reduce small pieces
8 ounces Neufchatel cheese, 70 degrees
3 tablespoons Italian parsley, chopped (for garnish)
Packaged croutons (for garnish)
Put essential olive oil and butter in soup pot. When the butter has melted, stir in curry powder and prepare one minute. Add onion, celery, and carrots and prepare until vegetables are soft, about ten minutes. Add cauliflower, cover, and produce to some boil. Reduce heat and simmer for fifteen minutes. Switch off heat and stir in Neufchatel cheese. Remove pot from heat. Puree mixture having a hands blender. Garnish with chopped parsley and croutons, or omit them and serve soup with crusty bread. This recipe freezes well.