Tandoori Cauliflower Chowder
Ingredients
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 stalks of celery, diced
2 medium carrots, peeled and diced
1 medium onion, diced
¼ tsp (1 mL) cayenne pepper
¼ tsp 1 mL) cumin
¼ tsp (1 mL) coriander
¼ tsp 1 mL) paprika
¼ tsp (1 mL) turmeric
¼ tsp (1 mL) ginger
½ tsp (2 mL) sea salt
¼ tsp (1 mL) pepper
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) fish sauce
4 cups (1 L) chicken broth
3 cups (750 mL) cauliflower florets
1 can coconut milk
Directions
Place butter and olive oil in a heavy bottomed pot; add celery, carrots and onions and sauté until soft, add spices, salt and pepper and cook until fragrant, 2-3 minutes.
Add maple syrup and fish sauce, stir to combine, add in chicken broth and cauliflower. Bring to boil then reduce to simmer and cook until cauliflower is fork-tender, 12-15 minutes.
Remove 1 cup of cauliflower along with a small amount of the broth, blend in food processor and stir back into soup; add in coconut milk and warm through.