How to Prepare Award-winning Creamy Curried Roasted Cauliflower Leek Soup
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Before you jump to Creamy Curried Roasted Cauliflower Leek Soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.
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A massive amount of electricity is actually consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.
The kitchen on its own provides you with many small means by which energy and money can be saved. It is quite straightforward to live green, after all. Largely, all it will take is a little common sense.
We hope you got insight from reading it, now let's go back to creamy curried roasted cauliflower leek soup recipe. To make creamy curried roasted cauliflower leek soup you need 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Creamy Curried Roasted Cauliflower Leek Soup:
- Prepare 1 of large head cauliflower.
- Provide 1 of medium leek - thoroughly washed, cut into large pieces.
- Provide 2 tbs of olive oil.
- Prepare 1 tbs of coconut oil.
- Get 2 tbs of curry powder.
- Get 1/2 tsp of salt.
- Provide 1/2 tsp of ground cumin.
- Provide 1/4 tsp of ground turmeric.
- Use 1/8 tsp of cayenne pepper.
- You need 1 tsp of honey or agave nectar (optional).
- Get 2 cups of low sodium vegetable stock.
- Take 1 can of coconut milk.
Steps to make Creamy Curried Roasted Cauliflower Leek Soup:
- Preheat oven too 400°F. Cut cauliflower into 2" pieces. Spread cauliower and white part of leek on a cookie sheet lined with foil. Drizzle olive oil over cauliflower and leek, toss to coat. Place in oven and roast until very tender tender. About 35-40 min. Remove from oven, cover with another sheet of foil and let rest about 10 min..
- While cauliflower is resting mix curry powder, cumin, turmeric, and cayenne in a small bowl. Heat a medium sauce pan over medium heat. Add coconut oil. As soon as it melts add spices and sautée 20-30 SECONDS only..
- Add vegetable stock and salt (and honey/agave if desired). Stir to combine. Bring seasoned stock to a simmer. Let simmer about 5 minutes. Transfer stock to a heat safe bowl or pitcher..
- Uncover cauliflower/leek combo. Place half of combo in blender with half of vegetable stock. Blend to a nearly smooth puree. Pour back into sauce pan. Repeat process with remaining half of ingredients. Turn heat back on to medium low..
- Shake can of coconut milk vigorously to emulsify. Open and pour into saucepan with puree (reserve 1-2tsp for optional garnish). Stir to combine. Heat until just warmed through. Serve with na'an and enjoy!.
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