Midterms have done an abundance for my culinary creativity. Instead of pouring over the books I have been brainstorming new recipes, and when that doesn’t suffice to distract me from what I should be doing I decide to test drive them in my kitchen. I have pleaded with Jay to keep me on track and dispel my procrastinating tendencies. He has been no help. He even went so far as to tell me that I didn’t know what the word meant because I had started studying 3 weeks prior for my exams. He did however sit down to quiz me, and then left me to my own devices to attempt a new soup. Perhaps I should be weary of the directional pull of his encouragement seeing as he reaps the rewards of my culinary pursuits in spades, but doesn’t shoulder the burden if I go into my tests unprepared. However, I am feeling good about the scholastic content and I am sure the nourishment from this thick, hearty soup will carry me the rest of the way. This rich, savory soup is as flavorful as it is healthy. Enjoy 🙂
Curried Coconut, Cauliflower and Chickpea Soup
Serves 4 (as meals)
- 2 small yams
- 1 cauliflower
- 4 cloves of garlic (more if you love garlic as much as we do)
- 4 cups of vegetable broth
- 1 can of coconut milk
- 1 tsp of paprika
- 1 tsp of cumin
- 2 tsp of curry powder
- salt and pepper to taste
- 1 can of chickpeas
- Shop the yams and cauliflower into bite sized pieces and place in a large stock pot.
- Mince the garlic and add to the other vegetables
- Cover with vegetable broth and coconut milk
- Add the paprika, cumin, curry, salt and pepper. Stir.
- Turn on the heat and bring entire soup to a boil.
- Reduce heat, cover and let simmer for 15 minutes or until yams and cauliflower and soft.
- Stir in the chickpeas, and simmer for another 3 to 5 minutes
- Remove from the heat and purée until smooth (either in the bowl of a blender or with the much wand emersion blender)
If you want to get really fancy you can set aside a few piece of cauliflower and some chickpeas to roast in the oven. Then use them as garnish prior to serving,