Cauliflower was once considered a gardener’s delicacy, because it was a challenge to grow the pristinely white compact heads we take for granted today. Cauliflower is sweetest grown in cool weather and does well in coastal climates. Make this soup in spring when sweet English (or garden) peas are available. The peas float in this golden soup like emeralds.
- Canola Oil – 2 tablespoons
- Cumin Seeds – 1 teaspoon
- Ground Turmeric – 1 teaspoon
- Ground Coriander – 1/2 teaspoon
- Ground Cumin – 1/2 teaspoon
- Red Pepper Flakes – 1/3 to 1/4 teaspoon
- Sea Salt – 1 teaspoon
- Onion – 1, chopped
- Garlic – 1 large clove, finely chopped
- Minced Fresh Ginger – 1 tablespoon
- Cauliflower – 1 large head, cut into small florets
- Water – 1/2 cup
- Chicken or Vegetable Stock – 4 to 6 cups
- English Peas or Fava Beans – 1 cup, shelled (favas can be peeled too)
- Lime – 1/2
- Fresh Mint, Chive and/or Cilantro Leaves – Small handful, chopped
- In a wide pot, heat 1 tablespoon of the oil over medium heat. Add the cumin seeds and stir until brown, 1 to 2 minutes. Add the ground spices, pepper flakes, and salt and cook until fragrant, 30 to 60 seconds. Reduce the heat to medium-low, add the remaining tablespoon of oil and the onion, and sauté until translucent and soft, 5 to 7 minutes. Add the garlic and ginger and cook 1 minute. Stir in the cauliflower and water, cover, raise the heat to medium, and cook for 5 minutes. Add 4 cups of stock, re-cover, and bring to a boil. Reduce the heat to low and simmer gently until very tender, 15 to 20 minutes.
- Use an immersion or stand blender to puree the soup, leaving a little texture. Add the remaining 2 cups of stock as needed to achieve the consistency of heavy cream. Return the soup to medium-low heat, add the peas or fava beans (shelled and peeled), cover, and simmer until peas are tender but still bright green, about 5 minutes. Give the soup a squeeze of lime and serve with a sprinkling of the herbs.
- Not Included in the Culinary Inspiration Box: Canola Oil, Cumin Seeds, Ground Turmeric, Ground Coriander, Ground Cumin, Red Pepper Flakes, Sea Salt, Chicken or Vegetable Stock