During the British rule of India the English acquired a taste for curry and developed some of the best dishes in their cuisine, which otherwise is generally grey much like their weather. As far as I've heard however, India, the subjected party, never reciprocated with an appreciation of cheddar cheese. This recipe fuses the two cuisines - those of curry and cheddar - into a rich vegetarian soup that both cultures can probably appreciate. -Roofscape Magazine
LuAnn prepared served this soup with the Vegetable Puffs (recipe also added to the archives).
2 Tablespoons extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
4 cloves garlic, minced and mashed
4 teaspoons curry powder
1/2 teaspoon garam masala (optional; LuAnn used)
1/2 teaspoon ground cumin (LuAnn added)
1/2 teaspoon turmeric (LuAnn added)
1 1/2 Tablespoons sugar
7 - 10 cups fresh vegetable stock*
2 Tablespoons McKay's chicken-style instant broth and seasoning (LuAnn added to amp up the flavor of the commercially prepared vegetable broth)
1 large head (1 1/2-pounds) cauliflower
1 pound potatoes
2 large red bell peppers, finely chopped
2 cups extra-sharp cheddar, shredded**
Salt and pepper, to taste
Cilantro, finely chopped
Preheat the olive oil in a large saucepan to medium-high.
Add the onion, celery and garlic; sauté, stirring frequently, until the onions turn translucent.
Add the curry powder, garam masala, cumin, turmeric and sugar; cook, stirring frequently, for one minute.
Stir in 7 cups of the vegetable broth and, if desired, the McKay's chicken-style seasoning; bring to a boil over medium-high heat, stirring occasionally.
Meanwhile, trim the leaves from the cauliflower stem.
Remove all the stems and chop.
Divide the remaining head into small bite-sized florets; add enough of the florets to the chopped stems to make two equal-sized piles.
Add the pile with the stems to the large saucepan with vegetable broth etc.
Place the pile with the florets only into a separate, smaller saucepan; set aside.
Peel the potatoes, cut into small (about 1/2-inch) cubes.
Place half of the cubed potatoes to the smaller saucepan with the cauliflower florets; set aside.
Add the remaining half of the cubed potatoes to the larger saucepan with the vegetable broth etc.
Add the chopped red bell peppers to the larger saucepan.
Bring the vegetables and broth in the large saucepan to a boil over high heat; reduce the heat to medium, then continue cooking gently for about 15 minutes, or until the vegetables are very tender.
Meanwhile, add just enough water to the smaller saucepan to cover the cauliflower and potatoes; bring to a boil over high heat, then reduce the heat to medium, cover and continue cooking gently for about 15 minutes, or until the vegetables are tender.
When the vegetables in the broth are very tender, transfer the mixture to a blender or food processor (working in batches if necessary); blend or process until completely smooth, returning the puréed soup to the large saucepan.
Drain the water from the cooked cauliflower and potatoes cooked in the smaller saucepan; stir the drained vegetables into the puréed soup.
Return the soup to a boil, stirring constantly; reduce the heat to low.
When the soup has cooled slightly, stir in the cheese until completely melted.
If desired, add enough additional vegetable broth to obtain the desired consistency, warm slightly if necessary, but, to avoid curdling, avoid overheating.
Add salt and pepper to taste.
Garnish individual servings with chopped cilantro.