Fall has arrived here with rain, cooler temperatures and beautiful cool season vegetables. There are of course still vine-ripened tomatoes and colorful sweet peppers for sale at the farm market, but cauliflower, broccoli and various cabbages are showing up there as well. Cauliflower is one of my most favorite vegetables! I know that plenty of people don’t care for it, but if its prepared well, they would most likely enjoy it. Roasting it is one way of coaxing out the sweet delicious flavor of those pretty florets, but cauliflower also shines in this Thai flavored autumn chowder. Over the last couple of weeks I’ve made a big pot of this soup twice. We loved every spoonful of this soup and I am crossing my fingers that I can get some more of this yellow cauliflower at the market come Saturday. It’s the last farmers market of the season here which makes me very sad!
Golden Autumn Vegetable Chowder
- olive oil
- 3 or 4 leeks, trimmed, washed and sliced into thin half-moons
- 1 to 2 tablespoons Thai curry paste or your favorite curry powder
- 2 cups small new potatoes, cut into bitesize pieces
- 6 cups cauliflower florets ( try the yellow variety if you can get it! )
- 6 cups vegetable broth
- 1 can (14 oz) of coconut milk, whole or low fat
- 1/2 cup of white Basmati or other long-grain rice, rinsed and drained
- juice of 1/2 a lime or lemon
- 1 tablespoon sugar
- fresh cilantro, chopped
- a splash of tamari or soy sauce
Heat a large soup pot over medium high heat.
Add a little olive oil and then the leeks.
Stir and sauté until the leeks are getting soft.
Add the potatoes and continue to sauté the veggies for a few more minutes.
Next, add the curry paste or powder and cook until fragrant.
Sprinkle the turmeric over the vegetables and sauté a bit longer.
Now add the cauliflower and mix everything well.
Pour the vegetable broth into the soup pot and bring to a boil.
Reduce heat and simmer partially covered for about 15 minutes.
Then pour in the coconut milk and rice.
Stir and bring the soup back to a gentle boil.
Simmer an additional 15 to 20 minutes, or until the veggies and rice are tender.
In a blender puree about 2 to 3 cups of the soup and add it back into the pot.
Add the sugar and lemon or lime juice and cilantro.
Taste and adjust seasoning with salt and freshly ground pepper.
I liked adding a splash of tamari or soy sauce right before serving.
This soup keeps well and tastes even better reheated!