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Wynonna Judd's Favorite Soup




Source of Recipe


oprah.com


Recipe Introduction


"This soup hints of Indian/Asian flavors. Serve this with a mixed green salad with some home-grown tomatoes and you'll have a filling and satisfying meal. This soup is Wynonna's all-time favorite!"



List of Ingredients




2 tablespoons olive oil
Head of cauliflower, chopped into 2-inch pieces
Four stalks celery, diced into 1-inch pieces
Half of a medium-sized onion, cut into 1-inch pieces
Thumb-sized piece of ginger, peeled and minced
2 cloves garlic, minced
1/2 habanero, minced
1 tablespoon hot, madras-style curry
2 teaspoons cumin
1/2 teaspoon cayenne
1/2 teaspoon ground thyme
1 quart chicken broth
1 teaspoon kosher salt
Juice of 2 lemons cut in half
1/4 cup toasted pine nuts
Fresh ground pepper to taste


Recipe



Prep all ingredients. Have all pre-vegetables cut and spices measured (these dried spices and herbs can be placed in one container after measuring).

To toast the pine nuts, place them in a pie tin, in a preheated 400° oven for 7 to 8 minutes until golden brown.

To make the soup, use a wide-bottomed soup pan on medium-high heat. Add oil. Before it smokes, add the cauliflower, celery and onion. Sauté 3 to 4 minutes, stirring occasionally until vegetables become soft. Add garlic and habanero and sauté briefly about 30 to 40 seconds. Turn heat to medium. Add ginger and spices, sauté another 40 to 50 seconds. Add chicken broth and bring to a boil. Then, lower heat so that soup has a consistent simmer. Allow soup to cook 45 minutes. Using an immersion blender, puree soup until completely smooth. Or strain soup and puree solids in either a blender or a food processor. Add broth back and combine with puree. Ladle soup into four bowls.

Squeeze half of a lemon over each bowl and add a sprinkle of pine nuts.

Recipe by Cathy Lewis "From Wynonna Judd: Journey to Health"