This was another tasty vegetarian recipe from the Moosewood Collection, Simple Suppers for the Weeknight Table. It came together really easily and was delicious and flavorful. This soup smelled great cooking, and made for a surprisingly filling dinner with some buttered garlic bread and a green salad.
Curried Cauliflower and Chickpea Soup
1.5 C chopped onion
1.5 TBS grated peeled ginger root
1.5 TBS curry powder
Sea Salt to taste
1 15 oz can chickpeas, drained and rinsed
3-4 C stock (Chicken or Veggie)
1 small head of cauliflower, chopped into small pieces
1 28 oz can diced tomatoes
Cilantro for garnish
Saute chopped onion in a deep soup pot with olive oil until tender. Add the ginger, curry powder and salt and cook a few more minutes, stirring continuously. Add the chickpeas and broth and bring to a boil. Add the cauliflower and tomatoes. Cover and simmer over medium low heat 7-10 minutes (I might have gone about 15) or until cauliflower is tender. Blend about 3/4 of the soup with an immersion blender. Garnish with cilantro.