Soup

This is one of my favorite recipes from "If the Buddha came to Dinner",I have changed it slightly to add more fuel.

Cauliflower Soup
Serves 6
Prep time: 25-30 minutes
Cooking time: 40 minutes

2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
3 cloves garlic, peeled and minced
11/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon of salt
fresh ground pepper to taste
1 large head cauliflower, chopped
1 can white beans
4-6 carrots, chopped
5 cups water or vegetable stock ( I use an organic vegetable paste made by Better than Bouillon)
I garnish it with parsley or other chopped herbs to taste.

1. In a large soup pot, heat the oil over medium heat. Add the onion and garlic and sauté until lightly browned. Add the spices, salt and pepper and stir constantly for one minute. Add the cauliflower and carrots, stirring to combine with the onion and spices.
2. Add the water or stock, making sure there is enough liquid to cover the vegetables. Bring to a boil, then cover, and reduce heat to medium-low. Cook until cauliflower is soft but not falling apart, usually 30-40 minutes.
3. Add the beans, stir and then puree the soup in batches in a blender. Garnish individual bowls with parsley just before serving.

In winter this is often a meal for us when accompanied by a big salad.
Enjoy!