Anyone who knows me knows I love soup. Whether I am making a classic recipe, or throwing together ingredients I have on hand to create something completely new, when it comes to putting together a quick, healthy meal, soups are usually my go to.
I came up with this recipe while looking for something light to serve with steamed tilapia. Coriander has an amazingly fresh flavor that compliments vegetable soups wonderfully. The addition adds a lovely almost citrus flavor to the broth which is set off further with a squeeze of fresh lime.
One large cauliflower
15 ounce can of chickpeas, drained and rinsed
6 cups vegetable broth
Two celery stalks
1 large fennel bulb
2 tbsp ground coriander
1 tbsp parsley
1 tbsp dried basil
Juice from one lime
4 vine ripe tomatoes, seeds removed
salt and freshly ground black pepper
In a heavy bottomed pot; saute the shallots and celery stalks until tender, slice and add the fennel and tomatoes, season with salt and pepper, and allow everything to cook down for about 3 minutes. Remove the stalk from cauliflower and break off into florets, add to the pot tossing with the sauteed vegetables. Next, add the stock, season with salt, pepper, coriander, dried basil and parsley, and let simmer until tender about twenty minutes. Finish the soup by stirring in the chickpeas, adding the juice of one lime, and seasoning with salt and pepper to taste. A spirnkling of freshly grated pecorino romano cheese adds a subtle creamy, salty bite which also compliments the flavors very well.