Curry my Flavor Cauliflower Soup

This recipe came from my own brain. I know, it’s terrifying. But what else am I supposed to do when left with half of the most massive head of cauliflower (seriously, this thing was the size of 2 small-medium ones you normally buy at the store, I can only assume its parents were mutants) in the world? This was just before the cold snap that hit Tucson and made temperatures drop from 70s and 80s to 40s/50s/60s (during the day)! We were definitely glad for these leftovers a few days later. Red lentils are so pleasant in soups. I love them in general, but their presence in soups (especially chili which is my favorite recipe to add them in), never fails to make me marvel at their versatility. Besides a powerful punch of fiber, these babies are a great alternative to thickening soup with flour or cornstarch. Why not add in something that’s super healthy for you and will also soak up some of the liquid you want to thicken? It’s one of my favorite tricks. Make this for supper the next cold snowy day.

Curry my Flavor Cauliflower Soup
2 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
1/2 tablespoon flax seeds
1 tablespoon mustard seeds
1/2 teaspoon cumin
1/2 teaspoon basil
1/2 teaspoon ginger powder
1-2 tablespoons curry powder
pinch/dash coriander
1 teaspoon turmeric
1-2 tablespoons dried parsley or cilantro (or half of each)
1 large carrot, chopped
1 head cauliflower, chopped into medium-sized florets
1 cup red lentils
4 cups vegetable broth or chicken broth
salt and pepper, to taste

1. Heat the canola oil in a medium-large soup pot. Add the mustard seeds and cook on low till they begin to pop. Then add the garlic and onions and sauté till tender.
2. Add the flax seeds, cumin, basil, ginger powder, curry powder, coriander, turmeric, and dried parsley or cilantro. Stir well to combine.
3. Add the carrots and red lentils and stir again. Cook 3-4 minutes or till lentils start to look a bit more golden.
4. Add the cauliflower and 4 cups of your chosen broth and mix well to combine.
5. Cover and simmer 20 minutes or till veggies are tender. Add more water as it cooks if you want a soupier soup.
6. Remove soup from heat. Add salt and pepper to taste, stirring to combine.
7. Using a potato masher, mash the mixture a bit so that the cauliflower florets break apart into more manageable pieces, keeping the soup at the consistency you prefer.
8. Serve immediately.

Curry my Flavor Cauliflower Soup

Curry my Flavor Cauliflower Soup


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