Curried Cauliflower and Chicken Soup

Ingredients:

• 2 T olive oil
• 1 t cumin seeds
• 1 t coriander seeds
• 2 t turmeric powder
• 2 t dry mustard powder
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 2 large cloves garlic, minced
• 1 head cauliflower, roughly broken into large florets, stems intact
• 1 quart chicken stock
• 2 T chicken bouillon powder*
• 1 can of coconut milk
• 1 cup coooked chicken breast, shredded
• 2 t Amchur powder*
• garam masala
• 1 t red curry powder
• Greek yogurt for garnish
• cilantro for garnish
• garam masala for garnish

Directions:

1. Saute cumin seeds and coriander seeds in oil over medium heat until they start to sizzle and pop. Add the onion and sweat for about 3 minutes, then add in the celery and stir well. Let the vegetables soften. Once the onion is translucent, add the garlic.
2. Add the mustard powder and turmeric, stir to coat. Add in the cauliflower florets and chicken stock, bring to a boil, reduce heat, cover and simmer until the cauliflower is soft and slightly mushy.
3. Puree the soup until smooth with an immersion blender, or you can do it in batches in a stand blender – be very careful, it is very hot!
4. Add the can of coconut milk and chicken breast, stir well, then season to taste with Amchur powder, garam masala and red curry powder.
5. Top with a dollop of Greek yogurt, chopped cilantro and a sprinkling of garam masala.

Notes:

• I guessed at the measurements of the spices. I usually dump and taste as I go;
• I added chicken bouillon powder for an extra boost of salt, because I used my homemade stock, which has no salt added to it;
• Amchur powder is optional. It adds a bit of sourness, which is nice to balance out some of the rich creaminess of the coconut;
• You could easily change the flavors up and use Thai spices. I’dd add jarred Thai green curry paste, or make my own pseudo paste with a combo of jalapeno, green onion, garlic, cilantro, ginger and lemongrass.