spiced cauliflower soup – smitten kitchen


It’s not even October yet and my friends were already expressing pumpkin spice fatigue yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, some lime juice, and a chile. Who’s in?


what you'll need

I have only one cauliflower soup recipe on this site — I shared it over 10 years ago. It’s so good and so simple, no updates have been warranted. But flipping my way through Madhur Jaffrey’s Vegetarian India for ways to sate my steadfast Indian cravings, I knew this would be the next addition to the category. A close cousin to these potatoes and cauliflower (aloo gobi) but formatted as a soup, this is my favorite kind, one that doesn’t expect you to have a quart of homemade or boxed stock at the ready, the kind that trusts it is intensely seasoned enough that just water will stretch the flavors into a full soup. More of these, please. (Here’s another, by the way.)

peeled tomatoes but you can use canned
a bit of prep, totally worth it
i put the cauliflower in too soon
all sauteed and smelling like heaven

As for meal strategies, well, this is so typical of me and almost exactly how I roll (except rolling would imply some kind of master plan, and nope, not that either) but I decided I was going to make two things for dinner yesterday, this soup and another even more fall-ish roasted vegetable dish with Indian spices. I made the soup first because it reheats the best and then I didn’t want to cook anymore because why cook two or more things when you can cook one? In the Tomato Rasam Soup in the same chapter, Jaffrey mentions that she likes occasionally likes to serve it with a dollop of plain rice in the center and this was my “a-ha!” moment. A swirl of plain basmati rice, a few toasted wedges of naan and a totally optional swirl of yogurt or cream — plus some cucumber spears on the side, somewhat in the spiced style in the book because I couldn’t resist — and suddenly our soup starter was more of a stew and this is pretty much what counts for dinner around here. A really, really good one.

indian-spiced cauliflower soup

Thank you: I hadn’t in the least expected such a warm outpouring on my last post. It means everything. I’m carefully reading my way through all of the comments and responding to questions. I love all of your stories.

This Friday afternoon, 9/30: To celebrate 10 years and for a long-overdue catch-up, I want to hang out on Snapchat (@smittenkitchen) and have a Q&A. Snap me all your questions you have and I’ll do my best to answer them before my kids find me and demand food/attention. I am so sorry to have to do this, but I am under the weather and need to reschedule in a couple weeks, will announce soon. 🙁

Next Tuesday, 10/4, 6:30 pm: As part of the Food Book Fair, I’ll be chatting with Molly Yeh (My Name Is Yeh) about her first cookbook, Molly On The Range at the new West Elm in Dumbo. [This is a ticketed event. Details here.]

Every week: Every Monday morning, just when most of us are groaning our way back into the weekday grind, I send out a newsletter full of seasonal meal ideas and archive favorites, plus links from around the web and a round-up of anything you might have missed that week. I would never, ever torment us with one of those pop-up sign-up forms — I keep it instead in the sidebar (on desktop; bottom of the page on tablet and mobile) and everything and anything you’d need to know is on this page. Sounds good? See you next Monday!

Previously

One year ago: The Perfect Manhattan
Two years ago: Latke Waffles
Three years ago: Frico Grilled Cheese Sandwiches
Four years ago: Crackly Banana Bread
Five years ago: Apple and Honey Challah
Six years ago: Beef Chili with Sour Cream and Cheddar Biscuits
Seven years ago: Date Spice Loaf
Eight years ago: Black and White Cookies and Summer’s Last Hurrah Panzanella
Nine years ago: Spaghetti with Chorizo and Almonds
Ten! years ago: Orange Chocolate Chunk Cake

And for the other side of the world:
Six Months Ago: Eggs in Purgatory, Puttanesca-Style
1.5 Years Ago: Baked Chickpeas with Pita Chips and Yogurt
2.5 Years Ago: Whole-Grain Cinnamon Swirl Bread
3.5 Years Ago: Spinach and Smashed Egg Toast
4.5 Years Ago: Raspberry Coconut Macaroons

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