Just the other day I was craving a cauliflower soup, we haven’t had one all year. I wanted it to be creamy, a little cheesy, and subtly curried. I came up with a recipe that was exactly that. I usually think my soups turn out to be pretty tasty, but this one… I’m still thinking about how delicious it was. It was a perfect comfort soup on a cold February night. We dipped peasant bread in it too, even better ;)

Ingredients used:

1 average head of cauliflower, when chopped about 5 heaping cups
6 cups vegetable broth
1 celery stalk
2 big carrots divided
1 heaping cup chopped mushrooms
1 teaspoon turmeric
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon kosher salt
1 heaping cup of shredded sharp cheddar cheese

Begin by preparing all of your ingredients.  Measure out your spices and salt. Chop the cauliflower into small pieces, 1 carrot, and celery. You can wait to cut the other carrot and the mushrooms if you want, they will be added after the soup is blended.

In a large soup pot splash about a tablespoon of olive oil and heat over medium heat. Add turmeric and cumin seeds, and salt. Once the cumin seeds begin to brown toss in the asafoetida, stir the spice blend together and add the 6 cups of vegetable stock to the pot. Add carrots and celery, bring to a boil. Add cauliflower and simmer for about 20-25 minutes or until all ingredients are soft and ready to be blended. During the simmer prepare the carrot and mushroom pieces, chop them to a comfortable size to spoon up in the soup.

Blend with an immersion blender or a regular blender if that’s what you have. Create a smooth blended consistency and taste for spice adjustments.  Add vegetables and cook until they are how you like them. I prefer them to be a little firm, but not quite crunchy. Slowly stir in a heaping cup of shredded sharp cheddar cheese, mix until well combined.  Ladle into soup bowls and enjoy with your favorite bread.

Related Posts:

» Lentil and Kale Soup
» Savory Butternut Squash Soup
» Carrot Ginger Soup with Edamame

Here is a recipe to get you started on making your own.

This recipe is for about 40-50 mini egg rolls:
(sounds like a lot but they go quick!)

1 pack of wanton wrappers, usually 60 sheets
2-3 cups red cabbage (1/2 small head)
3/4 cups shredded carrots (2-4 medium carrots)
1/2 cup mushrooms chopped
1 large clove of garlic minced
1 teaspoon fresh grated ginger (heaping)
1/2 block tofu (1 1/4 cup crumbled)
1 tablespoon soy sauce & 1/2 teaspoon fresh ground black pepper
splash of olive oil & sesame oil

vegetable oil for frying

Be sure to allow enough time before you get started for your wanton wrappers to thaw if necessary.  Press tofu to drain as much excess moisture as possible.  You can pat it dry with some paper towels and set it under a plate while you prepare the other ingredients.

Finely chop cabbage and shred carrots. Cut mushrooms into small bits. Finely mince ginger and garlic, keep separate from other vegetables.

In another bowl, crumble the tofu. Add 1 tablespoon soy sauce & 1/2 teaspoon fresh ground black pepper. Stir.

In a wok or frying pan heat up a splash of olive oil and a drizzle of sesame oil. Add garlic and ginger, saute over medium heat for a moment until garlic is fully cooked.  Add cabbage, mushrooms, and carrots and cook for about 1 minute.  This is a really quick fry, you don’t need to cook it much at all in order to preserve a bit of crunch in the filling. Add the tofu mixture, stir up and add kosher salt to taste.  Remove from heat and transfer in to a bowl. The filling is complete, you should have 4-5 cups worth.

Get ready to fill the wanton wraps. Create a work area fully equipped with a rolling surface, a bowl of water for sealing, and a landing zone for the egg rolls ready to be fried.

Put one wanton skin on your work surface. Place one tablespoon of filling in the middle.  Doesn’t seem like a lot of filling but it’s enough. If you start off packing it with too much it will be very difficult to roll. Once you roll a few you will get a feel for how much filling works best for you, there will be plenty of chances to practice. As you are working through the filling towards the bottom of the bowl you may have extra moisture, try to work around it rather than include it in your rolls. If moisture escapes while frying you may have some spitting oil. Ouch.

Begin rolling by folding one corner of the wanton over the filling. Dip your finger in water and lightly wet the next corner to be folded towards the center. The water will help seal it closed. As you fold the side over be sure to tuck and close any openings on that side. Repeat this step for the other side.

Complete the mini roll by wetting the last edge and folding it over. It’ll look like a cute little package. It might be a little sloppy at first but it won’t take long to get the hang of it. If you happen to rip a wanton or two don’t fret, you’ll have a few left over anyway. Put completed rolls on to a plate, be sure to stack them in such a way that they don’t stick together — give them a chance to dry for a moment before you pile them on top of each other.

Once the all the filling is depleted and rolled into mini egg rolls it’s time to fry! Deep fry! We use a small sauce pot filled with about an inch and a half of vegetable or canola oil and a wire basket utensil to remove them from the oil. Use a utensil that will allow the oil to drain directly over the pot and off of the roll.  I like to use a small pot in order to use less oil and also because we can only fit a couple in the oil at a time, which means it’s easier to handle 2-3 frying egg rolls rather than having the option of dealing with many more at once. Seems safer for a makeshift home deep frying set up, they cook rather quickly once the oil is hot and you don’t want to have too much to deal with at one time. Prepare a landing zone for the freshly fried egg rolls. I usually use a baking sheet lined with Viva paper towels, a plate with a few paper towels works too.

When you’re ready to fry, check if the oil is hot enough by tossing in a small piece of wanton. It should quickly fry up and float to the top. If it sinks or takes awhile to fry continue to heat the oil and test again. Once the oil is ready lower one mini egg roll to start, it’ll float to the top with a beautiful crisp golden color. Transfer onto the baking sheet and carry on. Once you are confident with the cooking time you can decide to fry a few at a time. Best to start slow if you haven’t done this before so there aren’t any accidents. Hot oil is not something worth rushing around.

Be careful and enjoy as is or dip in some sweet & sour, soy, or plum sauce.

Related Posts:

» Garden Green Pizza
» Stuffed Mushrooms
» Samosas Made Easier

Recipe :
1 1/2 cup lentils soaked for at least an hour
8 cups vegetable stock
2 large carrots chopped
1 stalk celery chopped
5 cups kale (bite sized pieces)
1 tablespoon chopped jalapeño
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
1/4 teaspoon asafoetida
1 teaspoon turmeric

Sort through the lentils making sure that there are no foreign objects  in the mix (stones or anything else you wouldn’t want in your soup), rinse thoroughly. Pre-soak the lentils for about an hour or more, this will allow them to soak up some water and soften up a bit before you add them to the soup.

Prepare your ingredients; chop the carrots, celery, and mince the jalapeños. Remove the stems from the kale and tear the leaves into bite size pieces.

Warm your soup pot over medium heat with a splash of olive oil, add jalapeños and fry for a moment. Toss in black mustard seeds and cook until they begin to pop, add cumin, turmeric, & asafoetida. Once cumin seeds begin to brown, add vegetable broth. Be careful, as the pot is hot; it will steam and hiss as the stock pours in.

Add lentils and bring to a boil for 5-10 minutes. Include carrots and celery and return to a boil. Add kale and simmer until all ingredients are cooked to the desired tenderness. Salt to taste and enjoy.

Related Posts:

» Cauliflower Soup
» Organic Produce Delivery #4
» Savory Butternut Squash Soup

Ingredients used : carrots, ginger, edamame, garlic, pepper powder/cayenne powder, lemon, sour cream, soup stock.

soup for 4

6 cups vegetable stock
4+ cups peeled & chopped carrots
3 cloves chopped garlic
2 tablespoons minced ginger
¼ teaspoon pepper powder or cayenne powder
½ lemon squeezed or juice
1 cup edamame
½ cup sour cream (optional)
olive oil

equipment used : immersion blender or blender & soup pot

Begin with preparing all of the ingredients, peel and mince the garlic & ginger, peel and chop the carrots in to small rounds. Over medium heat in your favorite soup pot splash a little olive oil and include the garlic and ginger.  Saute for a moment until garlic is cooked (don’t burn it), add the carrots and stir.  Pour in the vegetable stock. Turn the heat up and bring to a boil while you add the lemon and pepper/cayenne powder. Return to a simmer and cover until carrots are tender.

When the carrots are fully cooked puree the soup into a smooth consistency with your immersion blender right in the soup pot.  If you don’t have one a regular blender will work fine, however if you are a fan of convenience and/or blended soups & sauces an immersion blender is extremely affordable and totally worth the splurge. By using this tool you avoid having to pour hot liquid into the blender pitcher and back again which also means there is barely a chance for spilling. All good things!

Once your soup is nice and smooth blend in the sour cream, give it a taste and decide if anything needs to be added- for example you may want to add a dash of salt if your base stock wasn’t very salty or flavorful. Last pour in the whole edamame beans, heat soup to the perfect temperature.

Enjoy this soup — practically effortless and super delicous.

Related Posts:

» Savory Butternut Squash Soup
» Broccoli Potato Dill Soup
» Asparagus Lemon Soup

As I was drawn to the squash section at the pumpkin patch, I knew that I would be purchasing a few. But I worried that they would sit on my counter for too long or that I would hesitate to try and figure out a satisfying way to prepare them out of fear that I might not be able to do it. I wanted to do it. I personally have never cooked with a butternut squash before but I wanted to try making my own style of the ever so popular soup so I picked up a couple of them first. There were several other piles of squash asking me to take them home but I had to limit myself. I didn’t know what I would do with most of them so I decided to pick up a few acorn squash and was on my way.

The butternut squash did not sit around for long, though it did take a full week of dragging my feet before I actually made it. I’m glad I did though; it was surprisingly easy to make and the soup turned out amazing — slightly sweet from the natural flavor of the butternut squash but prepared to be savory with a bit of spice, just the way I like it. I will definitely be making this again.

Ingredients: butternut squash with seeds, vegetable stock, ginger, chili garlic paste, cumin powder, chili powder, sour cream, olive oil, salt, pepper powder.

You can use your favorite vegetable stock for the base of the soup. I used a homemade stock.  Making a vegetable stock is not an exact science and I wouldn’t call myself an expert, but if you’re interested in how I made mine for this soup, you can find out how at the bottom of the post.

Measurements : serves 4
2 butternut squash
4-6 cups of vegetable stock
1 teaspoon minced ginger
1/2 teaspoon chili garlic sauce
olive oil
1/2 teaspoon ground cumin
1/2 teaspoon cayenne or pepper powder
1 cup sour cream
salt to taste
toasted squash seeds with oil, salt, and spice.

Preheat oven to 400°

Cut your butternut squash in half before roasting; I quartered mine. Scoop out seeds & guts, set aside for later. Place your squash pieces on a roasting pan flesh up and brush with butter. Roast until tender, about 20 minutes — just enough to be able to easily remove the meat from the skin, it will cook more in the soup. Once it’s roasted remove from the oven and allow it to cool enough to be handled before chopping it up. I used a pairing knife to remove the skin and chop it into pieces.  If you halve the squash and the flesh is soft enough you can scoop it out with a spoon or melonballer. I also have read that you can use a peeler to remove the skin.

Heat your soup pot with a splash of oil over medium heat, add the minced ginger and then the chili garlic sauce, saute for a moment. Add squash pieces and vegetable stock. We used 4 cups of stock, our soup was really thick but nice & smooth. You may want to add more stock if you have particularly large squash or if you prefer it to be a thinner soup. You can always add more once it’s pureed to change the consistency. Bring to a boil and then reduce heat, bringing it back to a simmer. Add ground cumin and cayenne powder. We used our pepper powder because it was freshly made days before; I think any chili spice would work well — of course adjust the heat according to how spicy you like it. Add a small amount and adjust after the soup is blended if you’re not sure how hot the spice will be.

Allow soup to simmer with spices until everything is thoroughly cooked. Meanwhile, clean and strain your squash seeds.

Puree the soup until smooth. We used an immersion blender to puree it right in the soup pot. A regular blender would work as well. Allow it to simmer and blend it some more until it is completely smooth. Then stir or blend in the sour cream.  Taste and adjust flavor to your liking. You might want to make it a little spicier. We didn’t add any salt, but you might need to depending on the vegetable stock used. Keep soup on low heat before serving while you toast the seeds.

In a small pan heat a splash of olive oil, sprinkle cayenne pepper, salt, and add seeds.  Stir and flip until sufficiently toasted. Pour soup into bowls and top with toasted squash seeds. Keep extra on the table to reload this tasty garnish ;)

Delicious!

Making the vegetable stock::

I used about 12 cups of water to start which gave me about 8 cups of broth after it boiled down. I made more than we needed for this soup so I could freeze the other half for the next soup.

First chop and prepare your ingredients. Because this is a broth you won’t need to cut them very finely or make them look a certain way. You can use almost any vegetables you have but generally “onion,” carrot, and celery make a good broth base. Of course I don’t use onion in my stock however I did use garlic. This is what went into my stock: 2 cups celery chopped, 2 cups carrot chopped, 8 cloves garlic smashed with the back of the knife, 2 bay leaves, 2 teaspoons table salt, 2 tablespoons olive oil, 15 peppercorns, 1 tablespoon soy sauce, and 1/2 inch galangal sliced. Galangal looks a lot like ginger but tastes very different — I added it to my stock pot because I enjoy the spice it gives and I had it. I wasn’t sure how powerful it would be in a stock so I used a small amount this time. You can use just about any vegetables you have on hand; it’s fun to experiment.

Bring the stock to a boil, reduce heat and simmer for about an hour. Taste and adjust salt level; I add small amounts of soy sauce until it’s how I want it. Remove from heat and strain and squeeze all of the liquid from the vegetables. Your stock is made! Now make soup!

note: the buddha bowl in the first picture can be found here : Flavour Design

Related Posts:

» Carrot Ginger Soup with Edamame
» Cauliflower Soup
» Lentil and Kale Soup