This soup wasn't what I planned on making tonight. In fact, I had no plans. Then I went into my corner store, which is perhaps the most amazing corner store ever - Rosemont Market and Bakery. Click on the link and check out the photos. This is no ordinary corner store. They support local farmers, have a rock star selection of wine, and always have unique cheeses and spreads for sampling. Their spice section has anything you'd ever need, and they also have fun specialty items like sherry vinegar and gourmet mustard. I tend to go there after work to pick up a thing or two for dinner.
Today I found my whole dinner there.
I was just going about my business, getting a couple of onions and gathering up some carrots when I was struck by the sight of a cauliflower. It was huge. I knew it needed to go into a soup. Over the summer I made a soup that was nothing but cauliflower and a couple sweet potatoes cooked together and then blended up. It was surprisingly light and satisfying at the same time. Since I wanted something a bit more substantial on this cold "spring" day and to increase my protein intake a bit, I decided that green lentils would work in harmony with the cauliflower. Lentils always add the heartiness and nutrition that I crave. I'm a little obsessed with them. Along with the lentils, I picked up some cloud-like goat cheese from the refrigerator.
All these ingredients, minus the kombucha that I bought to drink while cooking, formed a soup that I think is absolutely lovely: Creamy Curried Cauliflower Soup (or concoction).
Creamy Curried Cauliflower Soup
- 1/2 head of cauliflower, about 5 cups., chopped
- 1 1/2 cups broccoli, chopped
- 2 carrots, chopped
- 1 red onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 cup green lentils
- 5 cups water
- 2 tablespoons curry powder
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- cheese of your choice, for garnish - optional