Here we go with yet another variation on a soup I make frequently - GOOP soup (click the link for some background information on the base recipe and a bit of a love letter to Gwyneth Paltrow, aka GOOP).
I always used to follow my favourite recipes to the letter, and I found myself getting "sick" of them and then we would break-up. It changed everything when I realized how easy it is to substitute out one or two things - maybe cauliflower for zucchini, coriander for dill, or chicken for fish - in order to get yourself rolling with a whole new set of flavours. No need to learn a new recipe or cooking skills, or quit a meal you love. I love looking back and checking out how much my fave recipes have evolved; oftentimes, the current version is totally unrecognizable from the original.
For other GOOP soup variations see my recipes for:
- Hearty broccoli arugula GOOP soup with meatballs in the crockpot
- Lemon dill seafood GOOP soup in the crockpot
- Roast cauliflower leek soup with the really good bacon
Dead simple coriander chutney cauliflower-creamy GOOP soup with curry chicken meatballs
Makes five servings
- 2 heads of cauliflower including leaves, quartered with woody part of stem cut away
- 4 cups broth or 2 cups drippings from roasting meat plus 2 cups of water
- 3 T Goya Adobo Seasoning with Cumin, or 1-2 tsp each sea salt, garlic powder, oregano, turmeric, and cumin
- 1 small yellow onion, chopped in half
- 1 clove of garlic, peeled
- 1 large green chili pepper, seeds and ribs removed
- Large bunch coriander, leaves and soft stems only
- 15 curry chicken balls
- 5 x 1L wide-mouthed mason jars (optional)
- 5 x 1 T 100% nut butter (optional)
Put everything except the coriander and chicken meatballs in the crockpot/slowcooker and cook on low/medium for about 4 hours, or until tender. Turn off crockpot, add coriander, then use immersion/stick blender to blend it all together. Divide chicken balls evenly into the five mason jars if you're going to take this as a pack lunch, or if you're making this for home just stir it in and let the crockpot run for an extra hour. This makes five nice, big servings - I like to top the soup with a few fresh coriander leaves for garnish, and sometimes eat it with a big dollop of natural, 100% nut butter, which adds a depth of flavour and extra stick-to-your-ribs creaminess in cold weather.
PSA: you could make this on the stovetop. You don't have to overly prep veggies or anything, just skin the onion and garlic.