This soup is no joke
Full disclosure: this soup started as a joke (or maybe a folly?). I love alliterations — series of words that start with the same sound, typically the same letter, like the terrible twos or taco Tuesday. This soup began with an alliteration. Formed by three ingredients that begin with the same sound but each a different letter, this clever combination - Cauliflower, Kale and Quinoa — was in search of a recipe.
Cauliflower, kale and quinoa are a delicious combination and would work flavored in so many ways but, while on the subject of alliteration, “curried” was irresistible. A simple spice blend of warm ginger, sweet fenugreek and bitter turmeric for balance gave the soup rich depth.
With ghee for richness this vegetarian soup eats hearty. Vegetable oil would make it vegan. Chicken stock instead of vegetable stock would make it no longer vegetarian, but the collagen from the chicken would add body and additional depth of flavor. They would all be delicious!
Curried cauliflower, kale and quinoa soup
Serves 6
This hearty vegetarian soup eats like a stew. Loaded with vegetables, plant-based protein, and a simple but complex-tasting spice blend, it is a complete and satisfying meal. Make a double batch and freeze for a quick meal later.
Ingredients:
3 tbs Ghee or butter
1 cup uncooked quinoa, rinsed
8-10 cups vegetable stock
1 onion, diced
2 cloves garlic, minced
1 tbs ground ginger
1 tbs turmeric
1 tbs ground fenugreek or oregano
4 cups cauliflower florets, about 1/2 head
4 cups de-ribbed and thinly sliced kale, about 1/2 lb
Apple cider vinegar
Directions:
Cook quinoa: In a small saucepan, heat 1 tbs Ghee over medium heat. Add quinoa and toast for 2 minutes. Add 2 cups vegetable stock or water and bring to a boil. Reduce heat to low and cover. Cook until all water is absorbed. Turn off heat, toss with a fork and let sit, covered for 15 additional minutes.
Make soup: In an 8 quart soup pot, warm 2 tbs ghee over medium heat. Add onion and cook until tender and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute longer. Add ginger and turmeric and cook until well toasted, about 2 minutes.
Add cauliflower and fenugreek, toss with onions and spices, and cook for 5 minutes. Add 6 cups of stock, partially cover and simmer until cauliflower is just tender. Add kale and cook until kale is tender, about 10 minutes longer. Add quinoa and simmer soup for 10 minutes longer to develop flavor. Season to taste with salt, pepper and vinegar. Add additional ghee for richness as desired.
