Spicy Cauliflower Soup.

“Soup tastes like dirty water. (So does tea.)”

For some, soup is a paltry imitation of a real dish. Much like how chicken and turkey are a lesser form of protein than beef, pork, lamb, and fish in my eyes. To be fair, those who think soup is simply a waste of a bowl of food, a few vegetables and scraps of meat in a broth that is a few too many steps away from a meal probably are eating the wrong kind of soups, as I had been unfortunately eating the wrong kind of poultry.

The wrong kind of soup. You are all familiar with this sad, clear, liquid broth. The description of ‘dirty water’ is not far off, unfortunately. But here’s the thing, for all the wrong-kinds-of-soup out there in the world, there are four or eight or sixteen right-kinds-of-soup. Most of which are just as healthy, if not healthier than their watered-down counterparts. And on days like today, when Chicago decides to entertain the thought of winter, a hot bowl of thick soup is really the perfect complement to sub-freezing temperatures.

Start with a vegetable puree, and go on from there. Vegetables, once sautéed with a bit of onion, carrot, celery, and spice, simmered down with a bit of broth, turn velvety and luscious when pureed. It’s the flavorful and less-artery-clogging alternative to lapping up a bowl of cream. (The casual bowl of cream.) In the case of this Spicy Cauliflower Soup, it’s the hot, wonderful balance of cumin, coriander, and the savoriness of cauliflower, blended to a creamy finish that make it a meal. Finished off with a drizzle of olive oil and there it is, the absolutely perfect bowl of soup. No dirty water to be found.

Recipe on the following page.