Identical to the style business, the meals business has its developments. What’s trending now? These greens are grabbing the limelight–Brussles sprouts, kale, and cauliflower. Recipes for these greens are popping up in every single place, on the Web, in magazines, newspapers, and even dialog. If you have not tried this trio earlier than, you could be hesitant to take action.
However your grandmother and mom had been proper after they proclaimed, “Eat your greens. They’re good for you!” Greens include nutritional vitamins and minerals which are important for good well being.
In keeping with the Self Vitamin Information web site, cauliflower accommodates 25 energy per serving, three grams of fiber, two grams of sugar, and two grams of protein. It additionally accommodates nutritional vitamins A, C, Okay, folate, calcium, magnesium, phosphorus, and potassium.
My husband loves uncooked cauliflower and likes crisp slices of it in salat. Lately I purchased a head on sale and found the rationale for the lowered worth. The vegetable was beginning to get comfortable. Since I could not put it in a salad, I thought of mashing it like potatoes. Then I considered soup. I stay in Minnesota and it is winter, with wind chills that may go as little as 41 under zero. Soup sounded mighty good.
Cauliflower and curry go properly collectively, so I added some to the soup. In the event you do not like this spice go away it out. In the event you love this spice add extra. Cooking the curry for a minute earlier than including the opposite substances brings out its taste. After the greens are accomplished, the combination is purred with a hand blender. You may additionally use a stand blender, however I take advantage of a hand one as a result of it is safer. I haven’t got to pour scorching soup right into a glass container, and may puree the soup proper within the pot.
I garnished the soup with garlic and butter croutons, however different flavors would style good too. Right here is my recipe for Cream of Cauliflower Soup with Curry.
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon curry powder
1 medium yellow onion, chopped
1 rib celery, chopped
1 cup child carrots, reduce into 1/2-inch chunks
1 carton (32 ounces) salt free rooster broth
1 cup water
1 rooster bouillon dice
3/four medium head cauliflower, reduce into small items
eight ounces Neufchatel cheese, room temperature
Three tablespoons Italian parsley, chopped (for garnish)
Packaged croutons (for garnish)
Put olive oil and butter in soup pot. As quickly because the butter has melted, stir in curry powder and cook dinner 1 minute. Add onion, celery, and carrots and cook dinner till greens are comfortable, about 10 minutes. Add cauliflower, cowl, and convey to a boil. Cut back warmth and simmer for 15 minutes. Flip off warmth and stir in Neufchatel cheese. Take away pot from warmth. Puree combination with a hand blender. Garnish with chopped parsley and croutons, or omit them and serve soup with crusty bread. This recipe freezes properly.