In northern New England, spring always drags her pretty heels until suddenly she bursts upon us in all her glory. This year, however, the burst seems to have come at lightening speed.
Here is the picture I took on Monday, April 3, to toast my blog-friends Derrick and Jackie.
Here is a picture I took on Wednesday, April 19, a little over two weeks later.
Even by Maine standards this is fast, fast, fast, and I just can’t get over the velocity with which spring has come this year.
The male goldfinches have begun to turn bright yellow, the phoebes are singing their “fee-bee, fee-bee” song, and my perennials are poking their bright green leaves up from the cold dirt.
Tra-la, tra-la! Spring is here, and even though yesterday and today have been chilly and rainy, I know that winter is firmly behind us.
Time to remove the leaves from the front garden beds (me). Time to rake the yard and clean up the sand by the edge of the road (Clif).
Because of the chilly weather—very common in Maine in the spring—for supper last night I had soup in mind, specifically a curried chickpea and cauliflower soup.
I poked around the Internet, and using suggestions from various recipes, I came up with the easiest, tastiest soup I have ever made. And I mean ever. This is chiefly due to using cans of diced tomatoes with green chilies. Spiced with onion and garlic as well as green chilies, these canned tomatoes are so flavorful that they make an excellent albeit spicy base for a soup, and no additional onion or garlic are required.
Add chickpeas, cauliflower, and a few other spices. Let the soup bubble and violà! You will have a spicy, satisfying soup for a cool spring day. Broiled toast with olive oil and grated cheese makes a fine accompaniment.
In fact, who could ask for anything more?
Curried Chickpea and Cauliflower Soup
Makes 6 generous servings
Ingredients
- 2 (14.5) ounce cans of diced tomatoes with mild green chilies
- 2 cans of water, using the chili cans
- 2 (15,5) ounce cans of chickpeas, drained
- 2 cups of cauliflower, cut small. (Add more or less, depending on how thick with ingredients you like your soup.)
- 1 teaspoon of curry powder
- 1 teaspoon of fresh ginger, minced
- 1/2 teaspoon of cumin
- 1/4 teaspoon of coriander
- Salt and pepper to taste. (I added neither.)
- Splash of milk, optional
Directions
- Put all the ingredients into a slow-cooker.
- Cook on high for three or four hours. On low for about eight hours.
- When the cauliflower is tender, the soup is done.
- Near the end, add the splash of milk—coconut would be lovely—but this is optional.
- See what I mean about this being the easiest soup ever?
Notes From the Hinterland 
Thanks for the recipe, kiddo. Perfect soup for this transitional weather.
You bet!
What a transformation! Spring has arrived so quickly! Thank-you for the recipe.
An incredible transformation. And you’re most welcome.
Can’t wait to try the recipe. Thanks
It’s pretty tasty and oh so easy.
We’re experiencing the same whiplash of arriving spring weather, too. Your list of chores–raking wet leaves, collecting sand–made me smile, since it’s exactly how we spent the last few days!
“Whiplash” is a great word to describe what’s happening.
Thank goodness for velocity. Soup looks great.
Yes, thank goodness for velocity!
These recent cold, wet days have kept me inside. I’m afraid when the sun comes out I will find summer has arrived!
The speed with spring has come to Maine is nothing short of astonishing.
I hated having to get the wood stove going again after that wonderful burst of warmth. Your soup looks delicious! I like cauliflower and chick peas in anything.
I know what you mean. But if it were consistently 80 degrees in April, then that wouldn’t bode well for July and August. As my Yankee husband put it, the soup was pretty darned good.
Spring is such an exciting time, and especially so when it is a delayed spring, as you describe and as ours often is. The soup sounds great. Thank you.
You’re most welcome!
Wow – enjoy your spring! I saw my first yellow goldfinch just two weeks ago – so you are not far behind us.
I am going to make that soup right now – It’s cold and rainy here and I have all of the ingredients! (When does that ever happen?)
Thanks, Laurie
Will do! Hope the soup came out well.
The soup was great, Laurie. SO easy & really tasty. As it got near the end, I made some chili and threw the rest of it in. (I always do that with soup – it’s like an unending thing.) Thanks, again.
Oh, great! Yes, it would be great in chili. And, I, too, love to make things go a long way.
Looks like good soup!
It was pretty darn good and so easy to make.
🙂
The soup looks so delicious, will give it a try 🙂