Wednesday, December 26, 2007
Cauliflower Soup
Jessie couldn't remember a favorite cauliflower soup so I made my own today. It turned out incredible and we thought we should share. It has I guess hints of Indian flavors perhaps. To get your drooling in a healthy sort of way check this out:
I think this is probably cauliflower-tomato soup for those keeping score at home. Anyhoo, here's the recipe which I can't emphasize enough just how easy it is:
6 cups vegetable stock (or water)
1 28 oz can of diced tomatoes
5 carrots (or there abouts, your call)
3 celery ribs (or there abouts, your call)
1 onions, finely chopped
3+ garlic cloves (never can have enough, right)
Some olive oil (or your favorite oil I'd imagine)
1 sweet potato/yam, finely chopped (optional but it was nice and you can buy them individually)
The Spice Action:
Black Pepper
Mild Curry
Cinnamon
Nutmeg
Salt
Cumin
Bay leaf or two (optional)
So, dump the garlic and onions into your soup cauldron and follow up with the oil. Cook it up for five to eight minutes to soften up the onions. You can dump in all the spices now, too. I put in healthy amounts of pepper, cumin, and curry. Probably the curry was the largest quantity. Then the cinnamon and nutmeg were in there just to sweeten things up a bit and were a nice addition.
Once you've got the onions softened then dump in the tomatoes and vegetable stock / water. I use vegetable stock since I'm always making it but I imagine water works well, too. Move the heat to medium-high. So now as the soupy part cooks away chop up all your remaining vegetables and dump them in. Once they're in you can bring it to a boil and then drop the heat until you're ready to eat. We found it just crazy good. Brought a stupid grin to our face and there was enough that we'll have lunch and dinner soup for freezing.
I bet you could dump in sausage or beans into this if you wanted, too. It's quite tasty as is though.
Side note, hopefully this week, due to popular request! I'll get a desserts and foods section fired up on the website someplace so you can see all the recipes in one place.
I think this is probably cauliflower-tomato soup for those keeping score at home. Anyhoo, here's the recipe which I can't emphasize enough just how easy it is:
6 cups vegetable stock (or water)
1 28 oz can of diced tomatoes
5 carrots (or there abouts, your call)
3 celery ribs (or there abouts, your call)
1 onions, finely chopped
3+ garlic cloves (never can have enough, right)
Some olive oil (or your favorite oil I'd imagine)
1 sweet potato/yam, finely chopped (optional but it was nice and you can buy them individually)
The Spice Action:
Black Pepper
Mild Curry
Cinnamon
Nutmeg
Salt
Cumin
Bay leaf or two (optional)
So, dump the garlic and onions into your soup cauldron and follow up with the oil. Cook it up for five to eight minutes to soften up the onions. You can dump in all the spices now, too. I put in healthy amounts of pepper, cumin, and curry. Probably the curry was the largest quantity. Then the cinnamon and nutmeg were in there just to sweeten things up a bit and were a nice addition.
Once you've got the onions softened then dump in the tomatoes and vegetable stock / water. I use vegetable stock since I'm always making it but I imagine water works well, too. Move the heat to medium-high. So now as the soupy part cooks away chop up all your remaining vegetables and dump them in. Once they're in you can bring it to a boil and then drop the heat until you're ready to eat. We found it just crazy good. Brought a stupid grin to our face and there was enough that we'll have lunch and dinner soup for freezing.
I bet you could dump in sausage or beans into this if you wanted, too. It's quite tasty as is though.
Side note, hopefully this week, due to popular request! I'll get a desserts and foods section fired up on the website someplace so you can see all the recipes in one place.
