Variety in soups is part of the fun of making soup from scratch. Soup itself is a food dollar stretcher, so many people understand the value of being able to fill a stock pot or crock pot with odds and ends and come back with a nutritious meal with leftovers.
This is one in a series of soup recipes constructed in an office setting with the most rudimentary cooking utensils and short on time. Cheap date.
Be sure to wash hands, veg and all utensils and surfaces.
Tomato Based Cauliflower Soup
If you have access to a live grill, roasting any or all of the vegetables that go into this over an open flame would expand flavor options. This can happen on a comal, a flat griddle used in Mexican cooking made of cast iron. Comals are ok to use indoors or out. This is what a fajita platter is served on after cooking in some restaurants. This cast ironware is heated to super hot temperatures and vegetables sear against this, generating increased color and texture. If this is done over an open flame, the smoke also enhances the depth of flavor.
2 whole large fresh tomatoes, chopped roughly or squeezed Using canned tomato will not yield same results.
1/2 c yellow bell pepper roughly chopped
1/2 c green pepper finely chopped
1 Tbsp Garlic powder or 4 heads of finely chopped garlic
1 Tbsp Onion powder, or 1/2 c finely chopped onion
1 Tbsp dry Oregano crushed
1 tsp parsley dry, crushed or 1/8 c fresh, finely chopped.
1/2 tsp freshly ground black pepper corn
1/4 tsp red pepper
1 tsp fresh dill crushed
1/2 c chick peas dried
1/2c green peruvian peas dried
1Tbsp Tahini ( sesame paste, jarred)
1/3c prepared hummus
1/2 can tomato paste Contadina or Cento give great results
Add 1/2 cup of scalded milk or warmed cream and the 2 cups of cauliflower florets about the size of the tip of the thumb just prior to serving….. as cauliflower can be odoriferous. Ok to precook it in the micro, and toss in at last minute to warm. If this was grilled, and cooled same is true.
Place all items in a 2qt Crockpot which is already turned on HIGH.
Pour boiling water over this to cover, which expedites cooking start. This is probably about 6 cups all together.
Sometimes the beans swell excessively, hard to tell true size. This is OK. I usually remove a small portion of the semi-cooked beans to a container and put them in the fridge or freezer either to add back after the initial cooking and eating are complete. These beans can be a starter for another completely different pot of soup or can be added to left overs in the pot. This allows leftovers to be revisited for a briefer cooking period on a second shot.
This begun around 8a, would be ready to eat by 1p or so. Salt is to taste. This can be served with feta cheeze or another hard salty cheeze like Queso Anejo, or even Parmesean, which forgoes the need to add salt.