My daughter’s recent vegetarianism has been a welcome treat for me. Aside from the whole 2 to 1 mentality of the vegetarian to meat-eater split, food prep has been easier in other ways. My picky 10-yr-old is suddenly willing to try more foods. After explaining to her that being a vegetarian didn’t meat that she could eat endless bowls of mac & cheese, she finally began to understand. We discussed the virtues of eating healthy proteins and good veggies with our meals; she has really dived in to a better, rounded diet.
Just a few short weeks in to what my husband hopes is a passing phase, my daughter is willing to eat an increased variety of vegetables as well as beans and fake meats for her protein. This is a kid who in the past would have the same yogurt every single day for lunch. This is a success.
I asked her to help with our meal planning. She suggested soup for dinner. Soup. Soup, really??! On such a hot day? My husband thought it would be a good idea. I am always impressed by people who can eat and cook hot things throughout the summer. Regardless, I made them happy. I set out to make some soup for dinner as well as some croutons to go along with.
Cumin and Cardamom Spiced Cauliflower Soup
Ingredients:
7-10 cardamom pods – crack them a little
1 tbsp. cumin seeds
1 tbsp. olive oil
1 onion, chopped
6 cloves garlic
1 tbsp. ginger, chopped
3 tsp. cumin powder
1 head cauliflower, broken up
2 carrots, chopped
2 stalks celery, chopped
6 cups vegetable broth
salt
pepper
1 tsp. cayenne pepper
Directions:
Heat up your soup pot
Add the cardamom pods and the cumin seeds to the pot. Toast them for a minute or two. They will start to get fragrant.
Add the oil to the pot.
Add in the onion, garlic and ginger. Cook for 3 minutes to let them soften.
Add in the cumin and the chopped cauliflower. Stir up and let the cauliflower toast a bit in the oil.
Add in the carrots and celery and cook for a few minutes.
Cover with the vegetable broth. Bring the broth to a boil. Turn the heat down to medium and cover with a lid.
Cook for about an hour.
After an hour, the mixture should be soft. Puree the soup with an immersion blender.
Serve and enjoy!
Homemade Croutons
Ingredients:
2-3 cups of cubed crusty bread (I used some focaccia)
olive oil
salt (to taste)
Directions:
Preheat oven to 400.
Lay out the cubed bread on a baking sheet.
Toss with olive oil and some sea salt.
Toast in oven for about 7-8 minutes.
Cool and store in airtight container.
About Hindy Garfinkel
This sounds great! We love cauliflower soup in my house. The cardamom is a nice change from the plain version.
This sounds delicious. I love cauliflower and mixed with the other ingredients, it must be scrumptious. Thanks for sharing this on My Meatless Mondays.
You had me at the cardamom. I think it adds such a great flavor. I’m with your daughter. I could eat soup anytime of the year.
This looks very delicious. I can see soup for dinner in the summer-its light but filling, and there is something wonderful about something hot for supper.
I love cauliflower soup. I will have to add cumin to mine next time. Yum!!
don’t forget the cardamom and ginger!
I love the creaminess that cauliflower gives a soup.
Cardamom and Cumin?! What a great combo!
What a lovely recipe! Thank you
I love the fragrance of cardamom and have used the same combo: cardamom, cumin and ginger. Great fusion of flavors. This looks delicious.