You might all be wondering what happened to me lately. No worries I’m back!
I had a well-needed and fabulous trip to Cuba. And then all kinds of things happened that temporarily had me stop blogging. Some topics you might see coming up in the near future: helping children deal with the loss of a loved one, navigating X-family relationships during loss, real estate shopping, dividend stock investing, temporary room-mates, puppy sitting, and of course vacationing in Cuba. Yes, I’ve been busy!
I made this scrumptious soup yesterday. It’s my own “recipe.” I guess it fits the concept of Primal Soup – you know the kind they suggest making out of all the left overs in your refrigerator.
I’m a recent convert to the pureed soup. I didn’t used to like it, but I think I had such limited experience that I didn’t know how delicious it could be.
I have a house guest right now who is Gluten Free Vegetarian, and this recipe is good for them as well.
Here’s the recipe:
(you don’t have to measure or time things exactly so the recipe is barebones.)
Curry Cauliflower Soup
25 minutes, serves 6
fry in bottom of soup pot, until browned:
- 1 onion
- 2 cloves garlic
Spices to taste:black pepper (4 cranks)celery seed (1/4 tsp)curry (2 tsp)turmeric (1.2 tsp)you might add salt, I didn’t the broth I add is salty enough.
- 4 cups veg broth
- cauliflower (I had about 1/3 of a head)
- carrots (handful baby carrots)
- broccoli (about a cup)
- tomatoes and green pepper chopped (1 cup total)
- coconut milk (for depth of flavor)
This recipe makes about 6 or 7 cups of soup. Mmmmmmm
What is your favorite soup?