This week Toronto felt the brisk wind of fall and, although I’m a huge fan of summer, I have to admit I felt somewhat relied. I’m ready for the humidity to leave and stop wreaking havoc with my hair, I’m ready to not sweat my makeup off while I’m waiting or the bus in the morning and, first and foremost, I’m ready to leave heat stroke behind.
This summer was like enduring the torments of hell. I am having trouble recollecting a hotter summer.
Looking back at the recipes I posted over the past four months, I realized how little I actually used the stove. Fresh produce is glorious and I certainly made the most of nature’s bounty this summer, but I’m ready to get reacquainted with my stove and my always-hilarious bipolar oven (it really keeps me on my toes).
I’m ready to walk into my apartment with cheeks stinging from the cold and plunk myself down in front of a steaming bowl of soup. Oh, and I can’t wait to make casseroles again, I adore comfort food and we’re finally approaching its peak season.
But as with most things I lack patience and yesterday is was a balmy 27° and I still made soup.
This Curried Cauliflower and Ginger soup was made for runny noses and numb toes, but, of course, yesterday I suffered from neither affliction. I may have jumped the gun, but its good to know I have an excellent recipe in my back pocket once ski season hits. This soup is spicy, aromatic and über comforting. I have never encountered a soup so capable of warming you from the inside out. So, as you start to bundle up for the coming bleak months, remember this soup. Nothing will warm your bones quite like a bowl of this fantastically simple and inexpensive Curried Cauliflower and Ginger soup.
Curried Cauliflower and Ginger Soup: Serves 6
1 head of Cauliflower, cut into florets
1 medium-sized onion, diced
4 tbsp fresh ginger, minced
3 tbsp butter
3 tbsp garam marsala
½ tsp cinnamon
1 tsp cumin
1/8 tsp dried chili flakes
1 pinch of cloves
2 ½ cups low sodium chicken broth
1 cup milk (I used 1%)
Salt and pepper to taste
Batch of Curried Roasted Chickpeas
Melt butter in a medium-sized dutch oven over medium-high heat.
Add onions and ginger and sauté until the onion is translucent.
Pour in the spices and sauté until fragrant.
Next, place the cauliflower in the pot and add the chicken stock.
Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.
Remove from heat and puree using an immersion blender.
Return to heat and add milk and simmer until heated through.
Taste and season accordingly with salt and pepper.
Serve with crushed roasted chickpeas.
Curried Roasted Chickpeas: Serves 4
540 ml can of chickpeas
2 tbsp peanut oil
2 tsp sugar
2 tsp ground ginger
2 tsp garam marsala
1 tsp kosher salt
½ tsp cinnamon
½ tsp cumin
Preheat oven to 400°
Drain and rinse chickpeas and leave to dry for 10-15 minutes.
While chickpeas are draining place all the spices in a small bowl and stir to combine.
Roll chickpeas in paper towel to remove excess moisture.
Place dried chickpeas in a large bowl.
Drizzle the chickpeas with peanut oil and toss with salt, pepper and spices.
Place on a dry cookie sheet and bake for thirty minutes, shaking the pan every ten.
Remove from oven and leave to cool.