Tasty Plan

It’s been a while since my last post, two weeks to be exact. I think I was avoiding the stuff-yourself-to-death-day extravaganza. My apologies. 

Throughout the past two years, I’ve become obsessed with a handful of ingredients. I keep using them over and over again; in salads, vegetable stews, quinoas, roasts, and soups. They add a lot of flavor, and marry beautifully to vegetarian dishes. Cumin, coriander, curry, cinnamon, and ginger add warmth, spice, and flavor. They work best together.

This recipe is simple. It is belly warming, and totally satisfying, without the guilt. This soup is perfect for this time of the year. Cauliflower is flavored with cumin, coriander, curry, cinnamon, and ginger to make a decadent, vegan soup.

Spiced Cauliflower Soup

• Olive oil
• ¼ onion
• 1 large cauliflower head
• 1 tsp. cumin
• 1 tsp. curry
• 1 tsp. coriander
• 1 tsp. cinnamon
• Couple slices fresh ginger
• Salt to taste
• Pepper to taste
• 2-cup (approx.) water

In a large skillet heat a tablespoon of olive oil over medium high heat. Sautee onions for a couple of minutes. Chop cauliflower into florets. Add to skillet with onions, and cook for a couple of minutes. Add spices and ginger. Add a couple tablespoons of water to pan, reduce heat and cover. Cook for about 10 minutes, or until tender. Transfer Cauliflower to blender. Add a coup of water, or vegetable stock if readily available, and puree until smooth. Add water until you reach desired smoothness.  Serve hot with a couple of cilantro leaves.