“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. 🙂
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 jalapeño 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.