Friday, November 15, 2013

Coconut Cauliflower Curry Soup

Today, I set out to create a delicious masterpiece, using whatever we had in our fridge and pantry that would be hearty enough for my husband, and soft enough for Baby John to chew. I love that he can eat what we eat now!! We are believers in supporting local farming, and love to buy produce from our farmer's market. This past weekend, Seth bought an enormous cauliflower for $2! I feel bad that the farmer didn't get his fare shake...but that is the price he offered Seth because a 2 inch part of it got a little frozen.  We're not worried about that; at least it didn't get picked when it wasn't ripe and get shipped over thousands of bumpy miles losing flavor and using up too much fossil fuel. It is such a beautiful cauliflower, it's orange! Did you know there are like a whole bunch of different varieties of cauliflower. Seriously, go to your local farmer's market and check them out. After you taste it, you will never want to pay $5 for a tasteless/bitter white knobbly thing from the grocery store again! And when you look at the ingredients, you may be a bit overwhelmed, but don't be, it only means more nutrients and extra deliciousness. I believe in symphonies of flavor, and I think tonight we are going to enjoy one.
Coconut Cauliflower Curry Soup
Serves 10-12
- 2 diced onions, (optional to saute or not)
- 6 cups veggie stock (or water)
- 1 can coconut milk (use light for lower fat)
- 2 cups soy milk (I like to use organic)
- 8 cups chopped cauliflower
- 3 diced sweet potatoes
- 2.5 cups diced tomatoes (fresh or canned)
- 3 cans chickpeas (garbanzo beans)
- 2/3 cups red lentils
- 1 Tb natural peanut butter
- 1 tsp. minced ginger
- 2 Tb. minced garlic
- 3 tsp. cumin
- 2 Tb. curry
- 1/4 tsp. garam masala
- 2 tsp. coriander
- 3 tsp. oregano
- 1/4 tsp. cayenne
- 2 Tb. nutritional yeast
- 1.5 cups frozen peas (or 1 can) - optional
- salt and fresh cracked pepper to taste
- fresh basil or spinach for garnish

Optional: Saute onion in your large pot ( I used my stock pot because this make a ton of soup! Hooray for freezer meals!)
1. Combine all ingredients in a large pot and simmer until sweet potatoes are soft.
2. Garnish with basil or spinach (chiffonade) and serve with hot crusty whole grain bread or whole wheat naan.

- You could bake or roast your sweet potatoes beforehand to really speed up the process! Then you would just be waiting for your cauliflower to cook until it's soft.
- You could also do this in a crockpot. I think Low heat for 6-8 hours would cook the potatoes. Let me know if you try it. 

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