November is a soup kind of month…the weather is turning, the snow/rain is falling, there is more than a chill in the air and warm comfort food is always on the menu. Some of my favourite dishes to cook are soups, they offer the freedom of experimentation and rarely disappoint.
Last night was the first snow fall in Toronto and the perfect evening to heat up the kitchen with some earthy, spicy, belly filling soup.
- 1 head of cauliflower
- 2 carrots
- 1 piece of celery
- 1/2 medium onion
- 1 Tbsp gram masala
- 1 Tbsp curry powder
- 1 Tsp cumin powder
- 3 Tbsp of Sriracha or another other pepper mixture you like to add heat.
- Olive oil
- 1/2 cup cashews
- 1/2 cup rice
- Chicken (I used about 1 1/2 cups cooked chicken from the night before)
- 4/5 cups chicken stock (homemade if possible).
- Pre-heat over 350 coat cauliflower in oil and cumin bake until golden brown. Once cooked set aside.Saute onion, carrots and celery in oil until onions are translucent. Then add dry spices and brown.
- Cook chicken in oven at 350 until juices run clear (or use leftover chicken).
- Heat up chicken stock. Once stock is boiling remove a cup and soak cashews.
- Add left over stock to the carrots, celery and onion then add chicken. cook over medium heat for 30min.
- Once cashews have soaked up all the water put into a blender and make cashew milk then add to soup stock.
- Bring soup to boil again then add rice, once rice is cooked about 20min toss in cauliflower and serve.
I was surprised at how delicious this weeknight dinner turned out to be…goes to show you, simple real food rules!