January Recipe!

Winter Quarter is famously the quarter in which everyone’s immune systems fail in tandem and the inevitable flu or cold makes its way around campus and takes out the entire student body. At least I know this usually happens to me, and in advance, I like to take a recipe out of my grandma's frequent Shabbat dinners and make a comforting soup to bring me back home and nurse my soul and body back to health. One of these recipes is her Cauliflower soup, made with a whole head of cauliflower and curry powder, which is a delightful combination of healthy and tasty. Here's the recipe:

Cauliflower Soup

Ingredients:

● 1 Head of Cauliflower

● 1 Whole Onion

● 1 Tablespoon of Olive Oil

● 4 Cups of Water with Chicken Bouillon

● 1 Teaspoon of Turmeric

● 1 Teaspoon of Madras Curry Powder

● 1 Cup of Milk

● (Optional) ¼ Cup of Baby Carrots

● (Optional) ¼ Cup of Cut Baby Potatoes

Procedure:

1. Mince onion and cook in a tablespoon of oil in a large pot

2. Chop up cauliflower into large chunks and place in a pot

3. If using potatoes and carrots, chop them up and place in the pot

4. Add a teaspoon of madras and a teaspoon of turmeric and stir well

5. Add 4 cups of bouillon

6. Cover the pot and let it cook until all the vegetables are soft

7. Use emulsion blender to thin the soup to the desired consistency

8. Add one cup of milk and serve

Let me know if you decide to make this and enjoy!