This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

　　

Ingredients

serves 4 to 6, yields 8 cups

　　1 1/2 cups chopped onions

　　1 tablespoon vegetable oil

　　1 1/2 tablespoons grated peeled ginger root

　　1 1/2 tablespoons curry powder

　　1/2 teaspoon salt

　　1 15-ounce can of chickpeas, drained

　　3 cups water or vegetable broth (see page 295)

　　1 small head of cauliflower

　　1 28-ounce can of diced tomatoes

　　Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney

　　A few sprigs of cilantro (optional)

　　

Step 1

In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don’t burn. Add the chickpeas and the water, cover, and bring to a boil.

　　

Step 2

Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.

　　

Step 3

When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.

　　

Serving & menu ideas

Step 4

Serve warm chapatis or naan bread with this spicy soup.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.