Cauliflower, Carrot and Cumin Soup
This recipe can be adjusted according to taste and to availability of ingredients. I never measure anything, so amounts shown are estimates. Makes 3 wonton soup containers full. Duration: 60 – 75 minutes.
2 shallots
4 cloves garlic
1 rib celery
½ jalapeño
1 head cauliflower
5 – 6 carrots, peeled
1 white onion (or more if you don’t have shallots)
1 handful flat-leaf parsley with stems
1 small potato, peeled (optional)
2 bay leaves
bacon fat
olive oil (enough of each fat to just coat first 4 ingredients while they are sweating in the bottom of soup pot)
1tblspn oregano
2 tblspn cumin
shake or 2 hot pepper flake
1 tspn fresh lemon juice
water
salt
black pepper
Dice shallot (or onion), 2 cloves garlic, celery and jalapeño. Cook in either bacon fat, olive oil, or combination, and a pinch of salt, over medium low heat in bottom of soup pot until soft and translucent.
While the aromatics are cooking, cut cauliflower, carrots, and potato into chunks. Peel remaining garlic cloves. Trim yucky tips off parsley stems.
When the aromatics are soft and translucent, add these other vegetables to the pot. Add water to the pot just to cover veggies. Bring to boil for a few minutes. Skim off any foam that may come to the surface.
Reduce heat to medium low. Add bay leaves, oregano, cumin, salt and black pepper. Cook until all vegetables are tender, tasting frequently to adjust all seasonings.
When veggies are tender, fish out the parsley and bay leaves. Add a few squirts of lemon juice and a few shakes of hot pepper flake.
Purée soup in a food processor or with an immersion blender. Sit back and enjoy!
2 shallots
4 cloves garlic
1 rib celery
½ jalapeño
1 head cauliflower
5 – 6 carrots, peeled
1 white onion (or more if you don’t have shallots)
1 handful flat-leaf parsley with stems
1 small potato, peeled (optional)
2 bay leaves
bacon fat
olive oil (enough of each fat to just coat first 4 ingredients while they are sweating in the bottom of soup pot)
1tblspn oregano
2 tblspn cumin
shake or 2 hot pepper flake
1 tspn fresh lemon juice
water
salt
black pepper
Dice shallot (or onion), 2 cloves garlic, celery and jalapeño. Cook in either bacon fat, olive oil, or combination, and a pinch of salt, over medium low heat in bottom of soup pot until soft and translucent.
While the aromatics are cooking, cut cauliflower, carrots, and potato into chunks. Peel remaining garlic cloves. Trim yucky tips off parsley stems.
When the aromatics are soft and translucent, add these other vegetables to the pot. Add water to the pot just to cover veggies. Bring to boil for a few minutes. Skim off any foam that may come to the surface.
Reduce heat to medium low. Add bay leaves, oregano, cumin, salt and black pepper. Cook until all vegetables are tender, tasting frequently to adjust all seasonings.
When veggies are tender, fish out the parsley and bay leaves. Add a few squirts of lemon juice and a few shakes of hot pepper flake.
Purée soup in a food processor or with an immersion blender. Sit back and enjoy!
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