The middle of a heat wave isn’t normally optimal for cooking, but after a week of odd and incomplete eating, the kitchen was exactly where I wanted to be.
My son and I started the day with an early morning trip to our local farmers’ market. Here’s our haul.
Plus, we had the satisfaction of being out early in the morning, when the temperature was only, oh, about 90 or so.
Since cold soups will definitely be on the menu tonight and this week, I set a big pot of vegetable stock to simmering. (I also put up some chickpeas to soak and cook, just to have on hand, or maybe to make falafels soon. Both stock and chickpeas can live in the freezer.)
The result of today’s potchky-motchky was a dinner that didn’t feel like an allergy dinner at all. Yee-hah! Menu was chilled curried cauliflower soup, plus a massive green salad with chilled poached salmon, garden potatoes and green beans, and a few other odds and ends. All that was missing was crusty bread, alas.
I couldn’t uncover a recipe for the soup, and feared that was a warning sign. But something about this diet is making me long for intense flavors, so I tinkered with recipes for hot soup and then popped the whole business in the fridge.
Chilled Curried Cauliflower Soup
1 med. onion, chopped
1 Tbs. or so olive oil
1 tsp. good-quality curry powder
½ tsp. dried coriander
1 tsp. minced fresh ginger (I like my fresh ginger in modest amounts, but if you’re a ginger person, you could go for as much as a tablespoon or so)
1 med. head of cauliflower florettes + stems (My cauliflower was a little small, so I added in some carrot. About 4 c. veggies in all.)
3 c. liquid (I used some of my veggie stock. You could also use chicken broth, or probably just water. This amount gives a thick soup, so if you like it thinner, or if it gets too gloppy during cooking, add more liquid.)
1 Tbs. honey
- In a large pot, sauté the onion in the olive oil over medium heat until the onion starts to get soft.
- Add the curry powder and coriander, and stir for another minute or so. Do the same with the minced ginger.
- Toss in the veggies and stir to coat with the spice mixture.
- Add your liquid and some salt and pepper, if you’d like. Bring to a boil, then turn down and simmer 20 minutes or so until the veggies are tender.
- Blend it all in a blender until smooth, or use an immersion blender if you prefer.
- I wound up adding a generous spoonful of honey because it needed some sweet, but if your veggies and broth were sweet enough to start with, you might skip this.
- Chill. (The soup. You also, if you need to.)
- Serve with chives and lime wedges. If you can do yogurt, that would probably be delicious.
What is EosGirl avoiding? Here’s the latest on my diet.