Curried Cauliflower Potato Soup
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 1/2 tablespoons curry powder (or more, to taste)
black pepper, to taste
1 teaspoon salt
6 cups vegetable stock (or 4 cups stock and 2 cups water)
2 pounds potatoes, peeled and cut into 1/2 inch chunks
4 cups cauliflower, chopped into small florets
1. Heat a large pot over medium heat. Saute the onion in the oil for 5-7 minutes. Add the garlic, curry powder, salt, and pepper, and cook for another minute, stirring.
2. Add the stock and potatoes. Cover and bring to a boil, then lower the heat and simmer for 15 minutes.
3. Add the cauliflower and cook for 15 more minutes, until the potatoes and cauliflower are cooked through.
4. If you have an immersion blender, blend the soup as much as you like--I like to make it pretty smooth. If not, you can put the soup into a regular blender in batches.
Source: adapted from the recipe for Broccoli-Potato soup in Veganomicon.