You can enjoy this spicy soup during a winter blizzard or in the heat of summer. The spice combo makes it heart- and tummy-warming. It’s best to measure out spices and do chopping and slicing in advance. In many grocery stores, you can buy the veggies pre-cut or frozen. Cannellini beans are also called white kidney beans.
1/2 cup onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
4 cups veggie broth
2 cups cauliflower florets
1 medium carrot, sliced thinly
1 zucchini, chopped
2 tsp. ground turmeric
1/4 tsp. ground ginger
1/8 tsp. black pepper
1/2 tsp. salt, or to taste
1/8 tsp. cayenne pepper
2 cups chopped kale or spinach
1 (14-oz.) can cannellini beans, drained
In a large cookpot, sauté onion and celery on med heat for about 3 minutes. Add garlic; cook and stir 1 minute more.
Add broth to pan, then cauliflower, carrots, zucchini, and spices. Bring to a boil, then reduce heat and simmer 25-30 minutes, until cauliflower is tender.
Increase heat to medium, add kale or spinach and beans, and cook for another 5 minutes. Serve hot.
We love the complex spice blends of Indian food. This recipe captures the flavors we love so much without requiring long hours in the kitchen. In fact, it’s fast enough for a weeknight meal.
1/4 cup olive oil
1 cauliflower head, cut into florets
3 medium russet potatoes, peeled and diced
1 Tbs. olive oil
1 tsp. cumin seeds
1/2 tsp. cardamom, ground
2 bay leaves
1 tsp. asofoetida
1 Tbs. ginger, minced
1 tsp. coriander seeds
1 tsp. crushed red pepper flakes
1/2 tsp. turmeric
1 14-ounce can tomato sauce
1 cup frozen green peas, thawed, or fresh
1 Tbs. cilantro, chopped for garnish
1. In a large cookpot, sautè cauliflower and potatoes in oil on low heat for 8 to 10 minutes, adding more oil if necessary. Remove from heat and cover.
2. Heat 1 tablespoon of olive oil in a small saucepan. Sautè all spices over medium heat for 2 to 3 minutes. Add tomato sauce and peas, and blend well. Add to cauliflower and potatoes and stir. Remove bay leaves and sprinkle with cilantro just before serving.
Ruth and Sue slaved over a hot stove to perfect this labor-intensive recipe. (Yes, it takes a while, but it’s worth it. Even the leftovers are delicious!) Feel free to substitute 1 cup sliced carrots for the yam or the cauliflower. Too much kofta ball batter? You can use the leftover batter for soup, along with the cooking liquid from the vegetables. You’ll find the chickpea (gram) flour, garam masala, and asafetida at an Indian grocery store or well-stocked supermarket.
2 15-ounce cans diced tomatoes
1 6-ounce can tomato paste
1 cup water
2 tsp. garam masala
1/2 tsp. asafetida
Place all ingredients in large saucepan over medium heat. Stir well. Keep warm until kofta balls are ready.
1 small yam, peeled and chopped
2 medium white potatoes, peeled and chopped
1 cup cauliflower
1 14-ounce can vegetable broth
1 14-ounce can green peas
1 cup chickpea (gram) flour
1/4 tsp. baking powder
2 tsp. garam masala
1 tsp. fresh ginger, minced
1/2 tsp. salt
Dash of pepper
Olive oil for frying
1. Place yam, potatoes, and cauliflower in a large cookpot with vegetable broth. Add water to cover; bring to a boil. Reduce heat and simmer for 1 hour.
2. Drain vegetables, saving water for tomorrow’s soup. Add peas and mash until well blended. Add flour, baking powder, and spices, and stir to combine.
3. Drop golf-ball size lumps into a few tablespoons of olive oil and fry until brown, about 3 minutes per side. (Partially cover the pan to reduce the mess.) Place cooked kofta balls into tomato sauce; mix gently.
4. Serve over rice or fresh linguini.