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Around this time of year the temperature in Canberra starts to drop with the onset of Autumn. It’s around this time that I start thinking about winter “comfort food” recipes. So, here is a recipe for one of my favourite, simple, tasty winter soups. I can’t remember where I got this from. I also don’t know that there is really anything particularly “Middle Eastern” about it, but that’s just what I’ve always called it. Ingredients 1 cauliflower, cut into chunks Method There’s no real secret to this: it’s “soup making 101″. Just fry the onion in the oil until its browned, add the cauliflower and potato and allow to sweat (covered) for a few minutes, before adding enough stock to cover the vegetables. Then add generous amounts of the herbs, season with the salt and pepper and bring to the boil. Allow to boil for 20 minutes or so - til the potato is cooked, however long that takes. Then liquidise it in a blender or food processor. Serve with a dash of cream or sour cream, and some crusty bread. Yum! Variation You can substitute broccoli for the cauliflower, which is equally nice. But I’d recommend not using a mix of broccoli and cauliflower. I’ve tried that once, and it really doesn’t work. - AC
Comments:
5 Comments posted on "Adam’s Middle Eastern curried cauliflower soup"
kpounder on April 6th, 2007 at 10:49 am #
I can confirm that this is a delicious soup. After getting the recipe off you it’s become one of my staples in winter. So quick and easy, yet so tasty. I usually make it with dried cumin and coriander, and maybe throw in a few curry leaves while it’s cooking.
J, The on April 6th, 2007 at 6:24 pm #
I’m totally going to try this. Adam, you might like to try my aduki bean and pumpkin soup. Aduki beans are great for vegetarians and I chucked in some quinoa grains today for some extra protein and carb. Ingredients: - 1 can aduki beans (or you can get them dried and soak them and then cook them in the soup, but i sometimes cheat) Fry onion and garlic, add the diced pumpkin, let sweat for a couple minutes, then chuck in enough veggie stock to cover the pumpkin and the quinoa if you are going to add quinoa, and bring to boil. Then allow to simmer for about 15 minutes (until the pumpkin and quinoa are cooked). I sometimes add zucchini too, or spinach for a bit of green. Broccoli does not work. About half way through the simmer, throw in the can of aduki beans and stir. (Note if you are using dried aduki beans, add those first, then the pumpkin. It’ll take about 10 minutes longer to cook).
The Editor on April 12th, 2007 at 9:43 pm #
“quinoa grains” You are soooo Sydney now, J,The.
kpounder on April 14th, 2007 at 3:51 pm #
Hmm, sounds like someone is jealous that J, the and her excellent soup-making abilities have left the Bleak City. I got an invitation to try some of this soup las night and it was great. This time it was a non-quinoa version with dried adzuki beans, ginger, pumpkin and spinach. It was so tasty. The adzuki beans give the soup a lovely, thick texture, and the ginger and pumpkin had a nice fresh, sweet flavour. Yum, yum!
ganster on May 18th, 2008 at 8:31 pm #
sup how is da cookin going Post a comment
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