There are times when the refrigerator gets full of vegetable and I need to use them up when they are still fresh. Today was one of those days. I had 3/4 of a head of a fresh, firm, organic cauliflower and some fingerling potatoes. I also had an assortment of other vegetables and herbs. I even had a full pineapple which I had sliced earlier but that would have been too much. I don’t think even my long-suffering neighbors could have eaten pineapple soup.
Spicy cream of cauliflower soup with ginger
Vegetable oil or ghee – 4 tbs
Crushed chili flakes – 1/4 tsp
Ground turmeric – 1/2 tsp
Herbs de Provence – 1/4 tsp
Paprika – 1/4 tsp
Dried Shallots – 1 tbs
Sweet Onion Chopped – 1 medium
Chopped Sweet Peppers – 1 cup
Baby carrots – 1/2 cup
Baby kale and other greens – 1 cup
Fresh minced ginger – 1 tsp
Boiled small potatoes – 1/2 lb
Cauliflower – 3/4 head
Fresh mint and cilantro minced – 1 tbs
Milk /cream (optional) – 1/3 cup
Salt and Pepper – to taste
Sauté the onions and the dry ingredients in a large pot and add the ginger and carrots and peppers and sauté till they just begin to caramelize. Add boiled or raw chopped potatoes and cauliflower. Add the kale and any other vegetables you would like to throw in. Add the fresh herbs.
Cover with hot water and some salt. Bring to a boil and simmer covered for 10 – 15 minutes.
Remove from heat and purée with a wand. Stir in some milk or cream (optional) and adjust the salt as needed.