The Whole Wheat

SOUP WEEK, ROUND 2

Soups just seem appropriate for winter!  They are quick, easy, and tasty.  Plus they help you fill up on lighter vegetables which is always helpful when surrounded by heavy winter food.  Plus the warmth is perfect for any winter lunch or dinner.  So on that note, welcome to Soup Week, round 2.  A new set of recipes to keep you warm.

Another wonderfully easy vegetable soup.  This comes together in minutes if you already have vegetable stock, if not that only takes 30 minutes to whip up! You may wonder why the cauliflower soup is yellow?  The tumeric!  And one other note, add the hot pepper flakes to your liking – my soup was very spicy! 

Ingredients:

• 1 onion, chopped
• 1 carrot, chopped
• 1/2 t. tumeric
• 1 t. ground coriander
• 1 t. ground cumin
• big pinch of red pepper flakes
• 1 large head of cauliflower, chopped into florets
• 5-6 c. vegetable stock

1. In a soup pot over medium, warm some olive oil then add the onion and carrot.  Sauté several minutes until vegetables soften.  Add the spices, along with salt & pepper and continue to cook several more minutes.
2. Once fragrant, add the cauliflower and soup stock and raise the heat to high.  Bring the mixture to a boil, the partially cover and lower the heat to a simmer.  Simmer about 20 minutes until cauliflower is soft and mashable.
3. Transfer soup carefully to a blender (you may have to do this in several batches).  Remove the clear stopper from the lid and cover with a towel to let the steam escape while blending.  Blend well until mixture is thicker and nicely combined.  Serve hot!