It was a chilly day here in So Cal (nothing compared to my East Coaster’s fight with Nemo), and I was in the mood to make a hearty soup. I’ve made curry before from various recipes, so I used what I had stored in my brain’s recipe book to come up with this soup. I think you’ll find it both spicy and sweet, plus it is chocked full of delicious cauliflower (healthy veggie) and chickpeas (filling protein). This is a great soup to make after a day of shoveling!
This soup is delicious over rice with a dollop of greek yogurt on top, and even more delicious with a nice slice of naan bread! YUMMERS!
Curried Cauliflower and Chickpea Soup
- 1/2 head cauliflower
- 1/2 yellow onion, diced
- 1 can diced tomatoes with juices
- 4 cloves garlic
- 4 cups chicken broth
- 1.5 tsp turmeric
- 3 tsp cumin
- 1/2 tsp cayenne pepper
- 3 Tbs olive oil
- 1 tsp sugar
- 1 tsp salt
- 1 Tbs apple cider vinegar
- 1 cup cooked white rice
- greek yogurt
1. In a large heavy pot, heat olive oil over medium heat. Add onion and saute until brown and caramelized but not burned, about 5 mins.
2. Add garlic, turmeric, cumin and cayenne. Saute for 3 mins over low-medium heat until the spices are aromatic.
*It is customary in Indian dishes to add the spices at the beginning of the dish and to “roast” them a bit. I think this really brings out the most flavor in the spices, and I use this method in a lot of my cooking.
3. Add cauliflower and chickpeas. Stir and cook for 2-3 mins with the spices.
4. Add tomatoes and chicken broth. Bring to a boil over high heat.
5. Add vinegar, sugar and salt.
6. Once the soup comes to a boil, simmer on low for 15 mins or until cauliflower is tender.
7. Serve soup over rice and a dollop of greek yogurt on top.
I mixed the yogurt into the soup a bit, and it just added a bit of creaminess, which was really delish! This is what it looked like when I did that: