Hello again....finally, I know! Time flies! I'm obviously having a little trouble finding time to fit everything in. Full time work and a long commute are eating up my days. I am hoping that over time I will get a better handle on the new routine and find more time for things like writing this blog! In the meantime, just know I am doing my best and have a commitment to keep writing. So bear with me and hopefully I'll get there soon.
With full time work, I am cooking things that I can pack and take to work with me. Sandwiches are the easiest lunch to pack and although I love them, I think there are many other foods that offer more in the way of good nutrition. Soups are a good choice which I pack in a thermos that keeps it warm for me. The soup I present today is a filling, and very flavorful version of cauliflower soup. The inspiration is from Smitten Kitchen, a great food blog that has a wide variety of really good recipes. Her version is here. I left out the tomatoes....I don't like them very much and I don't eat many nightshades. I added carrots instead and used sweet potato rather than white potato. I also used a full 1/2 cup of rice in my bowl that is pictured. It is really good, and a nice change from just a plain vegetable soup. The spices are very warming which make it just right for this time of year as the weather cools down. You won't be sorry if you try it!
Let's see, what else? We are just past the peak of the fall foliage change. The colors were not as vibrant this year, but they were still spectacular.
There are also still a few flowers holding on as we are still having warm afternoons. I planted a few pansies around the house that will hopefully make it through the winter.
So that's it for today. Thanks again for sticking with my while I sort out this new routine. Health is all about balance and although I am keeping up with my exercise, cooking, church, working in the yard and the few hobbies that keep me calm and happy, it's hard to figure it all out. Change is an adjustment, even when it is good change. So., with that, Happy Fall....and enjoy the soup!
Indian Spiced Cauliflower Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: soup/stew gluten-free vegan vegetarian cauliflower carrots sweet potatoes Indian
Ingredients (2 - 4 servings)
- 2 Tbsp roasted peanut oil coconut oil, or olive oil
- 1 tsp whole cumin seeds
- 1/2 tsp whole fennel seeds
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 medium sweet potato, peeled and chopped
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 jalapeno, chopped finely (remove seeds and veins for less heat)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground tumeric
- 3 - 4 cups cauliflower florets (bites-sized), about 1/2 large head
- 1 1/2 tsp salt
- 4 cups water
- handful of chopped parsley or cilantro
- zest of one lime
- lime wedges
- Cooked rice to serve
Heat the oil in a 4 to 5 quart soup pot over medium high heat. Add the cumin and fennel seeds. Let cook about 15 seconds or so until they sizzle and you can start to smell them. Add the onions, carrots and sweet potatoes. Stir to coat with oil and spices. Cook for 5 minutes.
Turn the heat to medium low and add the ground coriander, cumin, and tumeric. Stir for 1 minute. Add the cauliflower and the salt. Stir well. Add the water, stir again, turn the heat to high, and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes.
Using an immersion blender, blend to your desired consistency. I blended about 1/2 way so it was thick but still had intact pieces of vegetables. Stir in the lime zest and parsley/cilantro. Taste for seasoning and add more salt if needed.
To serve, scoop into bowls, add about 1/3 to 1/2 cup rice into the center of each bowl. Squeeze a good amount of lime juice over everything, and dig in.