Anyway, back to soup and stocks. I have to admit, I often cheat and add the vegetables, herbs, and spices to the water for soup instead of layering with stock. But I wanted this recipe to turn out, so I made the stock first. And when I was finished, I remembered that stock doesn't really take much time at all, even for a lazy cook like me.
Here's the recipe:
Curried Soup Stock
(6 cups stock)
2 carrots with tops, roughly chopped
2 celery stalks with leaves, roughly chopped
1 small onion, skin removed, roughly chopped
2 tablespoons olive oil
1 small potato, chopped
Handful of parsley, chopped
5 garlic cloves, peeled and sliced
2 or 3inch stick of cinnamon
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
1 teaspoon salt
8 cups cold water
Place carrots, celery, and onion in a heavy frying pan on medium heat. Add olive oil, stir and cook until onion is wilted and celery and carrots begin to soften—about 10 minutes.
Place remaining ingredients in a soup pot. Add the cooked vegetables, bring to a boil, then reduce heat, and simmer for 30 minutes over medium-low heat. Strain stock to use in curried soups and stews. This is also a great stock for cooking grains.
Spiced Creamy Cauliflower Soup
1 large potato, peeled and chopped into cubes
1 small cauliflower, roughly chopped
1 onion, peeled and chopped (or 1 cup chopped shallots)
1 red pepper, chopped (optional)
1 tablespoon olive oil
3 tablespoons water
2 cloves garlic, pressed
1 to 3 teaspoons freshly grated ginger
1 to 2 teaspoons tumeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 to 1 teaspoon sugar (optional)
2 to 3 teaspoons chopped Mama Lil’s peppers or 1/2 teaspoon red pepper flakes (optional)
4 cups curried vegetable stock
2 tablespoons lemon juice (optional)
1 cup plain yogurt
Salt and freshly ground pepper to taste
1/4 cup or more chopped fresh parsley
Place potato, cauliflower, onion, and red pepper into a large pot over a medium heat. Add the olive oil and stir to coat. Add 1/4 cup of water, cover pot until bubbling, then reduce heat and cook for about 10 minutes.
Stir in the garlic, ginger, spices, sugar and Mama Lil’s, if desired. Cook for about 2 minutes, then pour in stock and bring to a boil. Cover, reduce heat and simmer for 25 minutes.