spicy cauliflower soup.

It doesn't get much easier than this. Simple, hearty and healthy, this is one of those soups you could eat bowl after bowl of and never feel guilty. I find cauliflower soup has a tendency to be really fatty with all the cream, potato and cheese added. No starch, no gluten, and no grains, this soup will leave you feeling as light as a feather!


Spicy Cauliflower Soup
   Serves 4-6

- (1/4) cup of olive oil
- (1) onion, peeled and diced
- (1) carrot, peeled and diced
- (1) teaspoon ground coriander
- (1) teaspoon cumin
- (1) teaspoon chili powder
- (1) teaspoon curry powder
- (1/4) teaspoon turmeric
- (1/4) teaspoon dried chili flakes (more if you like it spicy)
- (1) teaspoon salt
- (1/2) teaspoon fresh-ground pepper
- (6) cilantro sprigs, coarsely chopped
- (1) large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
- (3) cups of chicken broth
- (3) cups of water

For garnish:

- a dollop of plain yogurt (per bowl)
- chopped cilantro or mint
- a squeeze of fresh lime juice

I generally like to chop up all my veggies first...it makes it a lot easier when you're working away at the soup.

Heat oil in a soup pot over medium heat. Add the onion, carrot, coriander, cumin, chili powder, curry powder, turmeric, chili flakes, salt and pepper. Cook, stirring often until onions are soft but not browned.

 

When softened, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. 

 
Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. I ended up using a potato masher to break down the veggies a little more.


Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 

Enjoy!

blueberry whole wheat-flax buttermilk pancakes.

I know, I know...I'm a little late. Mardi Gras (a.k.a. Fat Tuesday, or Shrove Tuesday, or Pancake Tuesday...whatever you prefer) was 5 days ago, but who really has time to make pancakes in the middle of the week anyways. Joe and I decided to celebrate this, our favourite of all holidays, this weekend instead. Traditionally, this holiday came about as a way to purge your fridge of milk fats and eggs in preparation for Ash Wednesday, the beginning of the season of Lent in which many people would abstain from these rich and fatty foods. Considering the amount of cheese and butter currently in our fridge...we will not be partaking in the second part of this holiday. I would hate to see any of that cheese go to waste.

Speaking of waste (or waist), Joe and I have started to notice a slick thickening of sorts in that area lately. My excuse is that Montreal is unbearably cold in the winter, and since my winter gear can't seem to keep up, I decided to help out by adding a little extra insulation. Joe's theory has more to do with the copious amounts of cheese and bread we've been eating and our tendency to stay in and watch movies on Netflix instead of braving the -25 degree C temperatures. To each their own.

In an effort to celebrate this holiday without the added guilt, I found this great recipe for whole wheat-flax buttermilk pancakes on the Portuguese Girl Cooks blog. I tweaked it ever so slightly and added some blueberries, but feel free to adjust it by adding whatever fruit (or possibly chocolate) you prefer.


Blueberry Whole Wheat Flax Buttermilk Pancakes
Makes 6-8 Pancakes (depending of the size)

- (1/2) cup of all-purpose flour
- (1/2) cup of whole wheat flour
- (2) tablespoons of ground flax seeds
- (1) teaspoon baking powder
- (1/2) teaspoon baking soda
- (1/2) teaspoon salt
- (1) tablespoon of sugar
- (1) dash of cinnamon
- (1) cup of low fat buttermilk
- (1) teaspoon vanilla extract
- (1) large egg
- (3) tablespoons of unsweetened applesauce
- (1/2) almond milk, any type of milk would work
- blueberries, or whatever add-ins you like (apples, bananas, chocolate chips...)


In a large bowl, whisk together both flours, ground flax seeds, baking powder, baking soda, salt, sugar and cinnamon and set aside.

In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and milk and whisk to combine. 

Add the buttermilk mixture to the dry ingredients and mix until just combined. Let the batter rest for about 5 minutes.

Heat frying pan or griddle to medium heat. Add a touch of butter to the pan and allow to melt. Add the batter to the pan by the ladleful, adjusting according to the size of pancake you prefer. Note that I prefer a slightly flatter pancake, so I generally move the batter around in the pan by tipping it in a circular pattern until I achieve the desired thickness. If you prefer very thin pancakes, add an extra 1/2 cup to full cup of milk to thin the batter. Drop on blueberries immediately after ladling in batter.

Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or so until cooked through. The thicker your pancakes, the longer you should keep them on the griddle to prevent an uncooked, soggy centre.

Serve with maple syrup, icing sugar, jam, honey...whatever you prefer!

Enjoy!!!