Curry Soup

1 head of cauliflower
1 1/2 cup homemade chicken, beef, pork, or vegetable stock
1 medium yellow cooking onion
3 tablespoons olive oil
3 cloves of garlic
2 tablespoon curry powder
1 teaspoon salt
2 teaspoons mustard seed
3 tablespoons fresh lemon juice
1/8 teaspoon sweet paprika

serve with plain yogurt

Cook cauliflower in steamer or small amount of water with cover until very tender.  Remove the lid to let water evaporate, then put in blender with 1 cup stock and blend until smooth. Mince onion and saute in olive oil.  Put blended cauliflower and stock into sauce pan on medium and add sauteed onions and olive oil. Crush garlic and let sit for at least 10 minutes before adding to sauce pan. Add curry powder, mustard seed and salt to the sauce pan and simmer about 20 minutes or more. Serve with plain greek yogurt dollop – I prefer Fage 2% plain.

You can use zucchini or a mix of cauliflower and zucchini. Adjust the spices to taste.

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