Spiced cauliflower soup recipe warms up winter cuisine
February 18, 2014
Affordable produce is a college must-have, and seasonal produce is the best option. During the winter, cauliflower is in season, so this spiced cauliflower soup is easy, affordable, deliciously warm and comforting in the cold weather. Try this recipe, which makes about four servings.
1 cup chopped cauliflower
1 tablespoon olive oil
1 clove garlic, minced
1 tomato, chopped
1 cup spinach, chopped
1/2 onion, chopped
1 can chickpeas
2 cups vegetable broth
1/2 teaspoon cumin
1/4 t easpoon cayenne
1/2 teaspoon turmeric
1/2 easpoon paprika
Salt to taste
1/2 teaspoon garam masala (optional)
1. Heat the olive oil in a pot on medium heat.
2. Add the onion, paprika, garlic, cumin, cayenne, garam masala (optional) and turmeric. Cook until the onions are translucent, stirring occasionally.
3. Add the tomato and spinach to the pot. Cook until spinach is soft and wilted.
4. Add the vegetable broth, chickpeas and cauliflower. Simmer until cauliflower is tender (around 15 to 20 minutes). Add salt to taste.
5. Portion into bowls and serve.
Optional: To include grains in the dish, add couscous.
Boil 1 1/2 cups of water. When water is boiling, stir in 1 cup of couscous and immediately remove from heat. Let sit for five minutes. When couscous is cooked, drizzle some olive oil, sprinkle some salt and fluff lightly with a fork. Add a scoop on top of each bowl of soup before serving.
A version of this article appeared in the Tuesday, Feb. 18 print edition. Kari Sonde is a contributing writer. Email her at [email protected]