Spicy Caluiflower Soup
Saute a medium onion in olive oil. After 8-10 minutes, when they are translucent and starting to brown, add a clove or two of garlic, minced, a couple small bell peppers of your choice, 1-2 c of chopped cauliflower and a little, cumin, chili powder, curry powder, red pepper flakes, and a little cayenne if you really want heat. Cook for about 10 minutes to soften the veggies and add a can of diced tomatoes and about 1-1 1/2 c vegetable broth. Let simmer until everything is cooked and tender, then add a good amount of chopped cilantro. I had some half and half on hand so I added it at the end to subdue the heat a little, but you could certainly leave it out. Serve like chili with chips, cheese, sour cream and avocado. We just did a dollop of sour cream , avocados, homemade corn tortilla crisps and a fresh squeeze of lime juice.
Corn tortilla crisps:
Brush a few corn tortillas with olive oil and sprinkle with garlic salt. Broil until nice and golden, about 2 minutes checking constantly to make sure they don't get too dark. Slice into wedges and dip in soup.
Little variations: This would also work well as a blended soup. When the veggies are good and soft from all the simmering, blend or put in the food processor until smooth. You could even make it a day ahead, blended and all, and just heat before serving.
Chicken and chicken broth would also be a nice addition. I just wasn't in the mood the night I made this.