Healthy start

Oh look, it’s February again, which means another year of Thingadailies. In prior years I’ve had some kind of plan for a theme of what I’ll be making but this year I just haven’t come up with anything so…we’re going to play it by ear. And thus, today, I made Curried Cauliflower Soup.

Last year, I started thinking about the fact that we like soup, but we don’t actually have that many recipes that we make, and wouldn’t it be fun to expand our soup repertoire. So I went back through all the bookmarks in my Recipes to Try folder, and polled my family and friends, and made a list of a bunch of recipes, and then we set ourselves a goal of making one new-to-us soup recipe every week for the entire year (or a total of 52 different types of soup). Obviously not all of them will end up in our favorites list, but at least we’d have tried lots of new stuff and hopefully added a few more to the recipe box.

This recipe is pretty simple. You cook up some onion and some garlic in a little bit of oil, then add vegetable broth and a massive pile of cauliflower, plus a bunch of spices (although weirdly curry was not actually one of them) and simmer that until everything is soft. Break out the stick blender and blend it until smooth, then stir in some coconut milk to add a bit more depth and richness to the flavor.

The recipe suggested serving it with some roasted cashews sprinkled on top, but we skipped that, and instead had it with slices of Granola Bread on the side.

Verdict – it’s definitely tasty and we’d be perfectly happy to make it again, but we were both absolutely starving about an hour later, so this soup would be better as a side dish instead of as the main course.

Making a thing a day for Thingadailies.

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