09 Oct Cauliflower and Sweet Potato Soup
Just as this blog has turned me into a food snob, it has also made me think more about the whole process of creating a dish. Used to be if I start out making cinnamon buns, that’s what I’d end up with. But now? I never know what will appear. I often find myself heading confidently in one direction and part way through feeling pulled toward another. Last month, my fried green tomatoes morphed into a Parmesan, and last night? A stir-fry transformed into soup.
And no. It wasn’t an attempt to salvage another kitchen disaster.
Lorraine of Copywriters’ Kitchen recently left a comment about how theย No-Butter Butter Chicken was a hit with her family. This reminded me I still had some homemade garam masala twiddling its metaphorical thumbs in my cupboard. I set out to make a side dish, but the rainy autumn chill and warming aromas steered me toward soup.
Pushed me there is more like it. I felt I had no choice.
This soup is inspired by Bal Arneson’s Cauliflower with Yams from Everyday Indian (Whitecap, 2009). I substituted sweet potatoes, which are not the same as yams, used her spicing and then let the pot dictate the results. My non-tasting husband found it mild, but I wouldn’t dare to serve it to my super-taster sister. The ginger alone would kill her. Being smack-dab in the middle, I’m perfectly happy with the spicing as it is. Feel free to fiddle to suit your palate.
Am I the only one who lets the ingredients boss her about? Or have I summoned the Muse of Vegetables without knowing it?
Anyway, here’s the recipe.
Cauliflower and Sweet Potato Soup
Serves 6 to 8
Ingredients
- 2 Tbsp canola oil
- 1 large onion, diced
- 1 Tbsp grated fresh ginger
- 1 tbsp cumin seeds
- 1 Tbsp Garam Masala (recipe follows No-Butter Butter Chicken recipe)
- 1 tsp ground turmeric
- 2 large sweet potatoes, peeled and diced
- 4 cups stock, chicken or vegetable
- 1 large cauliflower, chopped
- 1 can coconut milk, regular or light
- salt
- fresh ground black pepper
Instructions
- Heat a Dutch oven with a heavy bottom over medium-high heat. Add the oil and saute the onions for a few minutes or until the begin to get soft.
- Add ginger, cumin seeds, garam masala, and turmeric. Cook for 2 more minutes.
- Add the sweet potatoes. Stir to coat.
- Add the stock, bring to a boil and then reduce to simmer. Cover and cook for 10 minutes.
- Add cauliflower and simmer covered until both the cauliflower and sweet potatoes are tender (about another 10 minutes).
- Add the coconut milk and puree until smooth. I used an immersion blender, but you can do it with a blender in batches.
- Season with salt and pepper to taste.
Cheryl
Posted at 14:49h, 09 OctoberPretty soup, and cauliflower can often be visually uninspiring so pairing it with sweet potatoes was a great aesthetic (not to mention flavor) choice.
I once made a cucumber and watermelon salad, and it morphed into a gazpacho by accident (http://bit.ly/hodLo), Sometimes the ingredients really are smarter than the cook. Not that you’re not smart (you know what I mean)…
Charmian Christie
Posted at 14:53h, 09 OctoberCheryl, I know what you mean. Thanks for sharing your gazpacho story. I feel better now.
I swear the ingredients are beginning to get a mind of their own. Now if I can only get my sweet potatoes to do my bookkeeping for me…
Robin Smart
Posted at 19:28h, 09 OctoberHey Sis,
I was all for it when I read the title, but you are right, I would change the seasoning! I love the idea of marrying cauliflower and sweet potato and may just try it to use up some left over of each I have.
Yum yum.
Robin
Dana McCauley
Posted at 20:35h, 09 OctoberTotally was going to say what Cheryl said – super smart combo! Love the colour combo in your photo, too.
Cheryl Arkison
Posted at 02:05h, 10 OctoberGinger is tough for a super taster? Having just failed/passed the super taster test (Oh, I SO am) I wonder if this is why I’m not a huge ginger fan. I’m waiting for some extra strips and will be testing the rest of the family as soon as I get them.
PS I have that book now and am still overwhelmed by Indian cooking. Soon, soon.
Charmian Christie
Posted at 09:48h, 10 OctoberI knew it would be too spicy for you, but if you try it, please, please, please, don’t use plain old curry powder. Your food snob sister couldn’t take it. I have some curry plant you can try.
Charmian Christie
Posted at 09:51h, 10 OctoberThanks Dana. I’m surprised I’ve never tried the cauliflower and sweet potato combo before. Now I’m hooked.
Charmian Christie
Posted at 10:02h, 10 OctoberCheryl, it’s not so cut and dried, but ginger has heat and is a strong flavour. Super-tasters tend to like delicate flavours and are far more sensitive to spicy-hot foods. It’s a scale and no two people have the same palate, but it’s likely you dislike ginger for the very reasons I embrace it.
You don’t need strips to test what type of taster you are. In five questions it was clear Andrew’s a non-taster (which is a horrid term and inaccurate), I’m a medium-taster and half my family are non-tasters. Try to plan a gathering around THAT? Anyway, here is a quiz that can give you a pretty good idea of what type of taster you are in a few minutes: http://christiescorner.com/2008/12/04/well-balanced-a-quiz-are-you-a-taster-non-taster-or-super-taster/
Sophie
Posted at 18:22h, 10 OctoberWhat a lovely & Indian inspired soup this!! Healthy as a bonus!!
MMMMMMMMMMMMMMMMMMM,…
Charmian Christie
Posted at 21:57h, 12 OctoberSophie, if you try this, I’d love to hear what you think. I loved it with a bit of cilantro sprinkled on top.
Sabrina Quaraishi
Posted at 21:38h, 13 OctoberIt’s suddenly gotten cold in the East Coast and tried to make this soup tonight. Turned out lovely! I sprinkled some freshly ground pepper and cumin right before serving to give it a little ummphh ๐ Loved the color, the warmth and the flavor. Thanks for sharing. Cheers, Sabrina
Charmian Christie
Posted at 18:31h, 14 OctoberThanks so much for getting back to me on this, Sabrina. The dash of pepper and cumin sound delicious. I gave mine a generous sprinkling of cilantro. And you’re right. It’s perfect for cold weather.
Kaitlin
Posted at 19:54h, 04 AprilThis sounds incredible. I like the colors in your photo, too ๐
.-= Kaitlin´s last blog ..Spent =-.
Jaime
Posted at 19:05h, 15 JanuaryI really enjoyed this soup and so did my 16 month old! He won’t eat cauliflower by itself, but he ate a whole bowl of this. I did omit the garam masala because I didn’t have any and I used coriander, extra cumin and a little cayenne pepper instead. I added some whole milk yogurt to cool it down and it added a nice creaminess!
Charmian Christie
Posted at 12:02h, 17 January@Jaime, I love it when people take a recipe and make it their own. Your alterations sound perfect.
Thanks so much for taking the time to post your results. I’m thrilled to know a toddler liked the soup. There is no higher praise!