Kelly Rossiter
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I don't know what the weather is like in your neck of the woods, but here in the northern part of Southern Ontario we are having the oddest cycle I've seen in the twenty years we have been here. We generally have an overcast, gray morning then it becomes gorgeous, hot, and clear, and then is replaced in an instant by very dark, menacing clouds which then empty a torrential rain onto us. Then it clears up totally, with blue sky again. This repeats every hour or so, with daily interventions of significant lightning and thunder, power failures, blinking lights, nervous pets.
My husband and I are considered late comers to the lake because most of our neighbors have inherited their cottages from their parents who originally purchased land in the 1940's or 50's. We had a dinner this week with a few friends on the lake and they all agreed that there has been more rainfall and more electrical storm activity than they can ever recall. I don't really know what this means in the larger global sense, it just makes for uncertain weather times locally, and maybe makes people think about environmental and weather issues in a different way.
Cold, rainy days make a nice warm soup the ideal thing for lunch. The soup had to be made from what I had on hand, because there was no way I was going to ask my husband to bail the boat, head across the lake and drive into town to grocery shop. Luckily, I had some stock and a head of cauliflower left from my last trip to the farmers' market. Coconut milk would have been a nice addition, but I didn't have any in my pantry so I added just a bit of cream to smooth the soup out. As usual with my own toss together recipes, the ingredient amounts are approximate.
Curried Cauliflower Soup
1 tbsp olive oil
1 small onion, finely chopped
1 tbsp ground cumin
1 tbsp curry powder
1 tsp turmeric
1 medium-sized head of cauliflower, separated into florets and washed
1/2 tomato, chopped finely
5 or 6 cups of chicken or vegetable stock
1/4 - 1/2 cup 18% cream, or light coconut milk
juice of 1 lime
salt to taste
- Heat olive oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add spice, stir and cook until until fragrant, about 1 minute.
- Add cauliflower florets and tomato and stir to coat in spices. Allow to cook to a minute or two, then add the stock. Bring to a boil, then reduce heat, cover and simmer until cauliflower is quite tender, about 20 minutes.
- With an immersion blender, blend the soup until smooth. Add cream, lime juice and salt and adjust to taste.
Difficulty Level: Easy
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