Wednesday, November 7, 2007

Cauliflower and Sweet Potato Soup

I threw this together the other night and it was one of the best soups I've ever made. The amounts are approximate and I'll add more notes on specific ingredients at the end.

Cauliflower and Sweet Potato Soup

- 1-2 whole carrots, sliced
- 2-3 pieces of celery, chopped
- 3 bay leaves, whole
- 1/3 of a large onion, chopped (I used a Maui sweet onion)
- 2-3 cloves garlic, minced
- 1 large sweet potato, peeled, cut into bite sized pieces (approx. 1")
- 1 small/medium head of cauliflower, cut into bite sized pieces
- handful of fresh green beans, with ends trimmed, and cut into bite sized pieces
- 1 whole Anaheim chili* with the stem removed
- 10 cups vegetable broth**
- 1 Tbsp. Overboard spice*** (A special blend of Rosemary, sage, Thyme, Cayenne, Marjoram, Black Pepper, Onion Powder, Celery Seed, and Lavender.)

Put all ingredients into a large stockpot with a lid and bring to a boil, then reduce to medium and simmer until veggies get soft. Check it at 15 minutes but it may need about 30 minutes of simmering.

NOTES:

*Anaheim Chili
- These are the long and slender bright green ones that are less hot than jalape├▒os but add a lot of flavor to a dish. If you add it whole, it shouldn't make the soup very "hot", only flavorful. I wouldn't recommend substituting chilies unless you are familiar with the spiciness of them.

**Vegetable broth
- I'm sure any variety will be fine but I used a vegetarian "chicken" style from Whole Foods Market that you can get in the bulk bins in powder form. I used 8 cups water mixed with the powder and one 14oz. can of Swanson's vegetable broth (because I needed to use it up). I believe that the sodium in the canned broth gave the soup enough salt. With that said, if you used 8-10 cups worth of canned broth, be aware that it may be too salty and you should taste it and add water if necessary.

***Overboard Spice
- This blend is available from Spice Traders & Teas. However, most of the ingredients are common in a well-stocked spice rack and you could mix up a Tbsp. worth yourself.
- I put the spices in several layers of cheesecloth and made an herb sachet (see instructions below). They also sell small cotton sachets with a draw string at specialty tea stores (and maybe Cost Plus) that would be good for this purpose.
- Alternatively, if you put these spices in the soup loose, the larger pieces of lavender, celery seed and rosemary may have to be picked out of your teeth. You could try grinding them to a powder just before use, but you'll probably want to add a smaller amount of the powdered form.
p.s. I made the above "How To" myself. I'm interested in graphic design and would be willing to help others on small projects for practice.

1 comment:

Anonymous said...

Good post.