Snow and Soup
Thursday, November 15, 2018
I saw a doctor today for a routine annual checkup - and she noticed that my weight had gone down since last year. She asked me what kind of a diet I was following - and her question caught me off guard. I didn't think that the way I eat fits into any one category. I have cut down significantly on red meat, I told her. I also eat a lot of fruit, vegetables, grains, and nuts. After a brief discussion, she decided it was portion control and somewhat of a Mediterranean diet. I'm happy with that.
In the meantime, we are having the first snowfall of the season right now - with about 5 inches accumulated so far.
Tomorrow, it will be all cozy and comfy in the house, and I am going to try a recipe for a new and different kind of soup (for me) made in the slow cooker: Curried Cauliflower Coconut Soup.
For the soup
1 Teaspoon olive oil
2 Teaspoons garlic, minced
1.5 Cups white onion, diced
1 Tablespoon Madras Curry Powder
1 Teaspoon salt
1.5 Pounds cauliflower, raw, roughly chopped
4 Cups chicken broth
398 Milliliters coconut milk
For the soup
Heat the olive oil in a skillet on medium; soften the garlic and onions for 2 minutes (optional step*) transfer the mixture to the slow cooker sprinkle in the curry powder & salt add the cauliflower, chicken broth, coconut milk stir, cover and cook on LOW for 5-6 hours or HIGH for 3 hours once cooked use an immersion blender and blend to a creamy consistency serve hot (great chilled in the summer months)