A few weeks ago while visiting with friends, I tried out a soup recipe for the first time. It was intriguing, as it called for very few ingredients: onion and cauliflower, salt and pepper, olive oil and water. Not chicken stock… water! As much as I like cauliflower, I couldn’t believe that this would be a very flavourful soup.
Sometimes less is not more. It is less.
The soup was boring.
I disliked it.
I had to fix it.
There was curry powder in the spice drawer and I added a couple of teaspoons, then tasted the soup again. It was much better. Then I found sriracha sauce in the refrigerator and added some of that. Soup with flavour! We were ready for dinner.
When I saw today’s recipe, I was certain it would be much better than the cauliflower soup recipe I tried previously. There’s cumin and coriander and turmeric and cayenne for flavour. And garlic and chicken stock! And because I just read an article about “zhuzhed” up soup which proposed adding toppings, I sprinkled some pumpkin and sunflower seeds over the soup.
This time, a little more was more.
The soup was not boring.
I liked it.
I’d make it again.
The recipe was in Soup’s On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs by Leslie Jonath and Frankie Frankeny. Originally from Quick & Easy Indian Cooking by Madhur Jaffrey.
Here’s what happened.
Got the onion, potatoes and garlic.
Got the cauliflower too.
Chopped the onions, minced the garlic and measured the grated ginger and put all of that and some cooking oil into the soup pot.
Measured the spices.
When the onions were slightly browned and tender, added the spices.
Stirred that a bit…
…then added the cauliflower, potatoes and chicken stock.
Brought the stock to a boil, then covered the pot, reduced the heat and left the mixture alone for 10 minutes.
After 10 minutes.
Blended the mixture until I thought there were no lumpy bits, then to be sure that was true, strained the soup.
Off the heat, added the heavy cream.
Sprinkled the soup with pumpkin and sunflower seeds.
Gingery Cauliflower Soup.
Gingery Cauliflower Soup
3 tablespoons vegetable oil
1 medium onion, chopped
1 piece fresh ginger, peeled and cut into fine slivers
4 garlic cloves, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 – 1/4 teaspoon cayenne pepper
5 cups chicken stock
2 medium potatoes, peeled and cut into rough 1/3-inch dice
2 heaping cups cauliflower florets
2⁄3 cup heavy whipping cream
Heat the oil over medium heat in a large saucepan. When hot, put in the onion, ginger and garlic. Stir and fry until the onion is somewhat browned, about 4 minutes, Put in the coriander, cumin, turmeric and cayenne. Stir once and put in the stock, potatoes and cauliflower. If the stock is unsalted, put in 3/4 teaspoon salt. Stir and bring to a boil. Cover, turn the heat to low and simmer gently until the potatoes are tender, about 10 minutes. Taste for salt, adding more if you like.
Put the soup into a blender, in 2 batches or more as required, and blend thoroughly. Strain, pushing down to get all the pulp; discard the solids. Add the cream and mix. The soup may now be reheated over low heat and served.