The Recipes

Cauliflower Soup

This is one of the quintessential things you have to do to be a successful One If By Fooder: get creative with your produce!  It's easy to buy proteins and freeze them.  Actually, while I'm on that tangent, one of the biggest tricks I've learned is to buy extra of whatever protein I'm cooking, as many larger packages are cheaper, or a butcher won't sell you 1/3 of a pork tenderloin.  I then take a few minutes when I get home to portion out the protein and freeze it separately in individual portions.

But back to produce.  A key to making your food healthy and affordable is to use fresh ingredients and use them up before you end up throwing away an entire drawer of fresh veggies.  I love winter vegetables in a multitude of ways.  But, really... something like a head of cauliflower?  That's a tough one.  If you own a juicer, it's a great addition to any juice, but most of you probably don't.  The ever-trusty option of making a soup comes to the rescue in this recipe.  It would also be incredibly delicious if you wanted to roast the cauliflower before adding it to the soup.



Cauliflower Soup

Ingredients:


- 1 leek, white part cut in half length-wise, rinsed, and sliced into half moons
- 2 cloves garlic, minced
- 1/2 serrano chile, finely diced
- 2 c. roughly chopped cauliflower florets
- 1 T. smoked paprika
- 1 T. ground coriander
- 3 c. vegetable stock
- 1 bay leaf
- olive oil
- salt
- pepper
- 1 T. harissa or other hot sauce such as Sriracha
- 1 T. Greek yogurt
- 1/2 lime, juiced
- 1 tsp. cumin

Heat 1 T. of olive oil in a large pot.  Add the leek and serrano, season with salt, and let them soften for 2-3 minutes.  Add in the garlic and stir for another minute.  Add the paprika and coriander and stir to combine.  Add in the cauliflower and stock and season with salt and pepper.  Toss in the bay leaf and simmer for 30-40 minutes.

Remove the bay leaf and let the soup cool slightly.  Blend it either in batches in a traditional blender or using an immersion blender.  Return to the stove and warm the soup through.

While it is warming, combine the yogurt, lime juice, and cumin.  Season with salt and pepper.

Ladle the soup into bowls and garnish with the yogurt mixture in the center.  Drizzle the hot sauce around the yogurt.