Spicy Cauliflower and Potato Soup

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Ingredients

• 1 large cauliflower
• 2 medium russet potatoes
• 2 T. olive oil
• 1/2 t. each ground cinnamon, cumin and coriander
• 1/2 to 1 T. harissa paste (or to taste)
• 1 15-ounce can of fire-roasted tomatoes
• 5-6 C. vegetable broth
• 1/2 C. toasted sliced almonds
• 3/4 C. heavy cream
• 3/4 C. half and half
• Salt and pepper
• Chopped cilantro and sour cream to garnish

Instructions

1. Cut the cauliflower into small florets. Peel and cube the potatoes.
2. Heat olive oil in a soup pot or Dutch oven. Fry spices and harissa paste in the hot olive oil stirring constantly. This will take one or two minutes. Add the cauliflower, potato cubes, tomatoes, broth and almonds. Cover and cook for about 30 minutes until the cauliflower and potatoes are tender.
3. Blend the soup but leave some texture in the soup. Add the cream and half and half. Season with salt and pepper to your taste. Add more broth if your soup is too thick. Add more harissa paste (I used Trader Joe's brand.) if you want more spice. I enjoy spicy food but 1/2 T. of harissa was enough for me in this soup. I'm sure that depends upon the harissa you are using. (Harissa, for the uninitiated, is a hot Tunisian chili pepper paste. The paste has gotten a lot of attention in recent years and is now pretty commonly available in markets. There is a really special harissa that contains rose petals that is more difficult to source.)
4. Serve garnished with chopped cilantro and a dollop of sour cream.

Nutrition

Calories

2617 cal

Fat

231 g

Carbs

87 g

Protein

67 g

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Provencal Greens Soup

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Ingredients

• 2 T. extra-virgin olive oil
• 2 spring onions with medium to large bulbs or 2 leeks (sliced)
• 4 garlic cloves (sliced)
• Kosher salt
• 6 cups chopped greens (leaves only)--I used baby spinach but you could use chard or beet greens or a combination of greens
• 6 cups of vegetable broth or water
• Black pepper to taste
• 2 large eggs
• 4 thick slices of bread ( rubbed with a cut clove of garlic, toasted and cut into large cubes)
• Grated Parmesan for serving

Instructions

1. Heat olive oil in a large soup pot and sauté the sliced onions (or leeks) for about five minutes until they soften. Stir the minced garlic and about 1/2 t. salt to the onions and cook until the garlic is fragrant (about 1 minute). Stir the greens into your pot and let them begin to wilt. Add 6 cups of vegetable broth to the pot and bring to a low boil. Reduce the heat, partially cover the pot and simmer your soup for 15-20 minutes. When your soup is ready, the greens will be tender and the broth will be sweet tasting. Add pepper and additional salt to taste.
2. Break two eggs into a bowl and beat them. Whisk a ladle of hot (not boiling) broth (from the soup pot) into the eggs and whisk to temper your eggs. Remove the soup pot from the heat and whisk the tempered eggs into the soup. Return the soup to the heat (don't boil) and stir. The strings of egg in your soup will look a bit like an egg drop soup.
3. Serve with croutons and a generous sprinkling of Parmesan.

Nutrition

Calories

1491 cal

Fat

59 g

Carbs

166 g

Protein

48 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Lemony Carrot and Cauliflower Soup

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Ingredients

• 1 T. coriander seeds
• 2 T. extra-virgin olive oil (more for serving)
• 1 large white onion (peeled and diced)
• 2 large garlic cloves (finely chopped)
• 5 medium carrots (peeled and cut into 1/2 inch pieces)
• 1 1/2 t. kosher salt (to taste)
• 3 T. white miso
• 1 small head of cauliflower (trimmed and cut into florets)
• 1/2 t. lemon zest
• 2 T. lemon juice (to taste)
• Smoky chile powder or smoky paprika (for garnish)
• Coarse sea salt (for serving)
• Cilantro leaves (for garnish)

Instructions

1. Toast coriander seeds in a large heated soup pot with no oil until seeds are medium golden-brown. This will take 2-3 minutes. Be careful not to burn the seeds. After toasting the seeds, grind them until they are very fine a food grinder or coffee mill (a dedicated one for spices). Set aside.
2. Heat olive oil in a large soup pot over medium heat. Add diced white onion and sauté until the onion is soft and beginning to color. This will take about 10 minutes. Add chopped garlic to your pot and cook with the onion for one minute.
3. Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three tablespoons of white miso to the broth. Stir the broth until the miso is dissolved. Simmer this mixture for about five minutes. Add the cauliflower florets and cover your pot. Cook over medium heat until the cauliflower (and other vegetables) are tender. This will take about ten minutes.
4. Remove the soup from the heat. Let the mixture cool. Puree soup with a blender or an immersion blender. You want the soup to be a velvety smooth puree. When I used the immersion blender for this process, my soup retained more texture. I preferred the soup prepared this way rather than pureed in my blender.
5. Add lemon zest and lemon juice just before serving.
6. Drizzle with fine quality extra virgin olive oil and garnish with chopped cilantro. smoked chile and coarse salt. (Alternatively, swirl a bit of heavy cream into the soup just before serving and garnish with cilantro, chile and salt.)