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
- 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
- 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?