After spending the first few days of the New Year reading various articles on trends and innovations in the food industry predicted for the year (and decade!), three in particular caught my eye. West African inspired flavors are trending right now and are expected to continue to grow in popularity. This cuisine tends to use the rich & earthy flavors of peanuts, tomatoes, and onions along with lemongrass and the grains millet & teff. I’m looking forward to making new dishes from this culture in the upcoming year.
Another trending item is meat-plant protein blends. Already on the market are beef-and-mushroom burgers, chicken-and-pea nuggets, and pork-and-lentil sausages, with more blends expected to hit store shelves in the upcoming year. These products appeal to health & environment conscious people trying to cut back on meat. I’ll be on the lookout for them in our stores.
The innovation I am most intrigued by is Regenerative Agriculture. This is a system of farming principles and practices that increases crop yields and biodiversity, enriches soils, improves watersheds, and enhances ecosystems. One particular aim of the practice is to capture carbon in the soil and in biomass to help reverse the atmospheric accumulation of carbon, which contributes to global warming. There is lots to look forward to this year and decade!
But back to the here and now. It is January and Winter where we are, so this first post of 2020 is a warming soup recipe. The rich flavors of Morocco are evident in this cauliflower based soup.
Moroccan Cauliflower & Almond Soup
Moroccan Cauliflower and Almond Soup (adapted from tasteofhome.com) Prep Time: 20 minutes Cook Time: 6-8 hours, Makes: 8 servings
Ingredients:
- 1 large head cauliflower (about 3-1/2 pounds), broken into florets
- 6 cups vegetable stock
- 3/4 cup sliced almonds, toasted and divided
- 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
- 2 tablespoons olive oil
- 1 to 3 teaspoons hot pepper sauce
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
Directions:
To toast the nuts, bake them in a shallow pan in a 350° oven for 5-10 minutes or cook them in a dry skillet over low heat until they are lightly browned, stirring occasionally.
Toast the almonds.
In a 5- or 6-quart Instant Pot or slow cooker, combine the cauliflower, vegetable stock, 1/2 cup of the almonds, 1/2 cup of the cilantro and all the rest of the ingredients.
Add all the ingredients to the pot, reserving some of the almonds & cilantro for serving.
Stir everything together.
Stir it all together then cook it, covered, on low until the cauliflower is tender, about 6-8 hours.
Cook the soup on low for 6-8 hours.
Puree the soup using an immersion blender or puree the soup in batches in a blender.
Puree the soup.
Serve with the remaining almonds and cilantro.
Wonderful flavor & warmth in a soup bowl!
Welcome to 2020! ~Linda
Moroccan Cauliflower and Almond Soup (adapted from tasteofhome.com) Prep Time: 20 minutes Cook Time: 6-8 hours, Makes: 8 servings
Ingredients:
- 1 large head cauliflower (about 3-1/2 pounds), broken into florets
- 6 cups vegetable stock
- 3/4 cup sliced almonds, toasted and divided
- 1/2 cup plus 2 tablespoons minced fresh cilantro, divided
- 2 tablespoons olive oil
- 1 to 3 teaspoons hot pepper sauce
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
Directions:
To toast the nuts, bake them in a shallow pan in a 350° oven for 5-10 minutes or cook them in a dry skillet over low heat until they are lightly browned, stirring occasionally.
In a 5- or 6-quart Instant Pot or slow cooker, combine the cauliflower, vegetable stock, 1/2 cup of the almonds, 1/2 cup of the cilantro and all the rest of the ingredients. Cook, covered, on low until the cauliflower is tender, about 6-8 hours.
Puree the soup using an immersion blender or puree the soup in batches in a blender. Serve with the remaining almonds and cilantro.