recipes

Curried cauli-potato soup

“Cauliflower is nothing but cabbage with a college education.” Mark Twain

If the winter cold or, worse, a winter cold has grabbed you by the throat and wrestled you to the ground, you might want to try this at home. πŸ™‚

This one will have you smiling and breathing happily again in no time.

I’ve both simplified and spiced up a recipe from that book every soup lover should own: Moosewood Restaurant Daily Special. Enjoy — and feel better soon!

Curried Cauli-Potato Soup

In a large kettle, combine 2 cups of finely chopped onions, 1 minced Β jalapeΓ±o pepper, 1 teaspoon of ground ginger, 1/2 teaspoon salt and 2 tablespoons olive oil. Cover and cook on low heat for about 10 minutes, or until onions are translucent.

Add 2 teaspoons turmeric, 2 teaspoons ground cumin and 1 teaspoon cinnamon and cook a minute or two, stirring constantly to prevent burning. Add 2-3 cups of chopped (peel-on) red potatoes, 1 lb. frozen cauliflower florets, 4 cups veggie stock, 1 teaspoon of salt. Cover and bring to boil.

When the soup is boiling, a 1/4 cup uncooked-but-rinsed jasmine or basmati rice. Cover again and cook until vegetables are tender — about 15 minutes.

Mash the soup just enough to make the liquid cloudy. Add 1 Tablespoon (not more!) of fresh lemon juice, a teaspoon of sugar, 1 tablespoon dried cilantro, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Add a salad of greens or fruit (or a combo) and come crusty bread for dipping and you’ll be feeling better in no time. Serves 6. If reheating leftovers, thin with a bit of water.

22 thoughts on “Curried cauli-potato soup”

  1. Nora, the Moosewood Daily Special is one of my favorite Moosewood cookbooks – love the soups and salads, especially the international flavor of many recipes. One of my bucket list items is to one day visit the Moosewood Restaurant in Ithaca, NY (I’ve been using their cookbooks for 20+ years!) Enjoy your (yummy) soup! Virginia πŸ™‚

    Liked by 4 people

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