Ummm, ummm GOOD! Made another one of my toss-ingredients-together soups the other night and it turned out especially yummy.
This cauliflower butternut squash soup seasoned with coconut milk and Balti spices, had subtly-curry like flavor, but wasn’t ‘hot.’ When I read the ingredients’ description at Penzy’s, it was obvious why the flavors resonated with me: Hand-mixed from coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka, ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf.
“Baltistan is an ancient region of northernmost Pakistan with influences from Persia, Tibet and China. Balti meals are rich stews cooked in a karahi (small wok), and would be eaten with naan and other Indian breads. The deliciously spicy, but not too hot flavor of Balti makes it a great choice for chicken, pork or beef.” OR vegan soups made with cauliflower, winter squash, cabbage, rice or potatoes.
If you are a new reader of FigsWithBri.com you may not know that I spent my early childhood (from age 2 ’til just after my 13th birthday) growing up in the warm hospitality and rich cultural heritage of Pakistan. For a taste of those experiences, read “Of Sustenance, Sentiment, and Savory Challenges.”
Cauliflower Butternut Squash Soup in Coconut Milk ~ A Vegan Recipe
INGREDIENTS (Organic is best):
Virgin Olive Oil, 2-3 Tablespoons for sauteing
White Onion (1/2 large or 1 medium), diced
Celery (3 stalks), sliced
Crimini Mushrooms (6-8 large), cut into eighths
Penzy’s Balti Seasoning, 1.5 Tablespoons or to taste
Rapunzel Vegetable Bouillon w/Herbs, 3 cubes + 2 cups filtered water
Sweet Red Bell Pepper, stemmed, seeded and diced
Cubed Butternut Squash (we used Costco’s 10oz bag frozen)
Cauliflower (1 small head, white or orange or mixed), cut into bite-size florets
Garlic (2 medium cloves), minced
Arborio Rice, 1.5 cups steamed
Organic Coconut Milk (13.5oz can ~ we used Trader Joe brand)
• SAUTE onion, celery and mushrooms in olive oil.
When onions are beginning to clarify,
• ADD Balti seasoning and cook for 5 minutes or so, to release its aromatic flavors.
In the meantime,
• BOIL filtered water. POUR into a bowl with the bouillon cubes and MASH until the cubes are dissolved.
Once onions are translucent…
• ADD minced garlic, diced red bell pepper, cauliflower, butternut squash cubes and bouillon broth along with the can of coconut milk. SIMMER 5 minutes or more, until cauliflower & squash are just tender (not mushy).
• ADD steamed rice.
• STIR well and serve with a rustic bread and salad for a light meal. OR as a first course.
SERVES: 6-8 Enjoy!