CURRIED POTATO AND CAULIFLOWER SOUP

Posted by Carole-Anne on March 12, 2008

Healthy Recipes has this incredible curried potato and cauliflower soup, with scrumptious dumpling using Nutriflour, new Robin Hood flour in most of your large grocery stores.  Use a light sour cream and we will have a delicious soup that will  delight you.

INGREDIENTS:

1/4 cup butter

1 large Spanish onion

4 cups potatoes (regular baking potatoes) diced

3 cups cauliflowerets

8 cups chicken stock (low sodium)

 1/4 cup light sour cream

2 tbsp curry powder

Sea salt to taste

Freshly ground pepper to taste

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Melt butter in soup pot over medium-low heat.

Add onions and saute until transparent.

Add curry powder and cook one minute.

Add remaining ingredients with the exception of one cup of cauliflowerets; bring to a simmer.  Cook until vegetables are tender.

Puree vegetables with a hand-held blender.  Season to taste with sea salt and freshly ground pepper.

Add remaining cauliflowerets and return to heat on simmer.

Now for the Dumplings:

In a small sauce pan, bring 1 cup water, 2 tsp butter and 1 tsp sea salt to a boil.  Remove from heat.  Stir in 1 1/3 cups of Nutriblend Flour until mixed very well.   Set aside to cool.

Move above ingredients from small sauce pan to a large bowl.

Stir in 2 eggs, 1/2 cups chopped parsley, 1 tsp coriander and 1 tsp freshly ground pepper.

Drop dumpling batter by teaspoons into simmering soup. 

Close soup pan cover tightly and cook for 10 minutes. 

Remove from heat and stir in low fat sour cream.

Healthy Recipes feels this curried soup is one of the best all time soups.  It is simply scrumptious with the healthy dumplings!

This constitutes a “main meal” course.

Healthy Recipe serves 6 bowls.