Winter this year took a slow start. It was over 40 degrees into January, which is very rare in a place like Chicago. While nobody was holding their breath for a mild winter, secretly everyone was hoping for it. And here comes February, true to nature, bringing temperatures below 20. Absolutely freezing.
Looking for something to do that did not involve going outside, my mom suggested I make a soup, a vegetable soup to be exact. After hanging up the phone, I decided that was a great idea. I truly enjoy making homemade soup – mainly because there are minimal dishes to clean!
I’ve been eyeing this particular soup on Beth Kirby’s blog Local Milk. Her food and aesthetic have inspired me for a while now. Having worked in restaurants for 7 years, I find her recipes to be incredibly succinct and perform very well for home cooks. I’m very happy with how well this soup turned out. I added my own twist to it with asian spices, but the soul of the recipe still comes through. Its warm and soothing with a little kick to it. PERFECT for these current freezing temps!
Here is the recipe from Local Milk with my additions
- Winter Greens (1 bundle collard, 1 bunch kale, 1 5 oz box spinach)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons minced, fresh ginger
- 2 tablespoons olive oil
- 1/2 head of cauliflower, cut into 1″ or so chunks
- 32 oz vegetable stock
- 1 teaspoon salt or to taste
- Black Pepper to taste
- juice of 1 lemon
- 1 teaspoon honey or to taste
- 2 tablespoons sherry vinegar or to taste
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- 1 tablespoon hot sauce or to taste, preferably made with thai chilies
- 1/2 cup coconut milk (to thin soup out if necessary)
- dill, or cilantro (for garnish, optional)
- Maldon Sea Salt, for finishing
- Thai Chili spiced Cashews (for garnish, optional)
- Pumpkin Seeds (for garnish, optional)
- Heat the oil in a large soup pot until melted, add the onions first, followed by the garlic and ginger, and sweat until the onions are translucent.
- Add the greens in bunches, stirring between additions and allowing them to cook down before adding more so you can fit it all in the pot. I prefer to start with the collards (they are the sturdiest and take the longest to wilt), then the kale and spinach last. Once the greens are wilted, add the cauliflower.
- Add the vegetable stock and the rest of the seasonings. Simmer until the cauliflower is tender. Puree in a blender. Return to the pot. Thin out if necessary with more stock, water, or I prefer coconut milk. Serve warm, garnished with spiced cashews, dill (or cilantro), and pumpkin seeds. Beth recommends crust bread on the side, and I couldn’t agree more!