Wednesday, May 4, 2011

Cauliflower Soup with Chicken, Corn, & Cumin

Serves 6

1 Tbs olive oil
1 Tbs cumin seeds, finely ground in spice mill or with mortar and pestle
2 lb cauliflower, trimmed into 1 inch florets
1 tsp white pepper
3 cans low-sodium chicken broth (14 oz each), or vegetable broth
1 can whole kernel corn with liquid (15.25 ounce)
28 oz canned cooked chicken chunks with liquid

Heat oil in a large pot on medium heat, until it sizzles when a cumin seed or bread crumb is dropped in it. Add ground cumin and stir 10 seconds until fragrant. Add prepared cauliflower and stir 1 minute more. Add all other ingredients and simmer on low heat until cauliflower is tender and flavors are combined, about 20 minutes. Serve with rye bread and butter.

From Miracle Pill, by Tres Prier Hatch

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