It is possible that I have been reading too many blogs as of late. It’s my guiltiest pleasure… to read the stories of women who have written successful, fresh blogs and therefore have written books and have been traveling on book tours… sitting in hotels in different cities with their husbands eating chocolate covered almonds and drinking cocktails. Sitting in airplanes and ho-humming the in the soft, afternoon light as they post about smart, enlightening articles they just stumbled across in the terminal on their way to somewhere impressive. Successful, gifted women in planes and hotels writing and being successful and eating almonds.
Reading these posts has made me sigh.
Especially this time of year, when everything is supposed to be so beautiful but it instead smells like animal manure. And loud machinery rampages on around our home at all hours of the night. And scared little mice have decided to make our home theirs.
Yet this evening, as I walked in the driveway after a run with the dog, I saw through our kitchen window my son and his father sitting around the table. They were surrounded by a warm glow, eating soup from the night before. My husband was holding his spoon that funny way he does. Our son was head banging to no music and chewing a piece of bagel.
And they made me so grateful that I was about to walk into the house to them. That our son was going to come running to the door as I walked in and wipe out when he crashed into our dog. That I was about to help him put cream cheese on his next bite of bagel and talk to my husband about the show he is watching (and I am half-watching).
That I was about to wrap our son in a warm towel after his bath then read him books until my feet fell asleep under his little butt and his yawns became very long and slow.
Very thankful that they are my home. And this blog is just the humble thing it is. Just a place for me to tell you how much I love my family. And to give you recipes like this.
Curried Cauliflower Soup
Hardly adapted from Cookie and Kate
Yield: 4 Servings
- 1 large head of cauliflower, broken into small florets, stems chopped
- ¼ cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry powder
- 1 small lemon zested (about 1 teaspoon zest)
- ½ cup white wine*
- 1½ cups vegetable broth or stock
- 1 can coconut milk
- ½ teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- ¼ cup chopped green onions/chives, not shown
- Hot sauce to serve, optional
Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry powder and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of green onion and chives. Serve with hot sauce.
* I have substituted the wine for vegetable broth with good results