Lemony Carrot and Cauliflower Soup. (Lottie Gidal)
Lemony Carrot and Cauliflower Soup.

Lottie Gidal

Soups for Sharing

An array of soups ready for serving during the chilly winter weather

December 20, 2018


1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chili powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

Step 1: In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Step 2: Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Step 3: Add carrots, crushed coriander, salt, and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Step 4: Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly, then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chili, sea salt, and cilantro.


1 pound dry cannellini beans, soaked overnight and drained
8 ounces Parmigiano Reggiano, hard rinds cut off and reserved
1 cup wheat berries
¼ cup olive oil
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
3 celery stalks, sliced 1/2-inch thick
6 garlic cloves, roughly chopped
1 teaspoon fennel seeds
1 teaspoon red-pepper flakes
2 sprigs fresh rosemary
½ cup dry white wine
6 cups chicken stock or broth
Leaves from 1 small bunch flat-leaf parsley, chopped
Juice of 1 large lemon

Step 1: Put the soaked, drained beans in a 5- to 8-quart slow cooker, season with salt and pepper. Add the Parmesan rinds and the wheat berries.
Step 2: Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook until softened. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned. Add the celery and garlic, and cook, stirring, until just softened. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
Step 3: Transfer to slow cooker. Add the stock, and season with salt unless using a fully salted broth. Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Cooking time varies depending on age of beans).
Step 4: Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.


5 medium cloves garlic, smashed, peeled and minced
2 ½ teaspoons sweet paprika
1 ½ teaspoons ground cumin
Large pinch of cayenne pepper
4 teaspoons olive oil
2 ¼ pounds tomatoes, cored and cut into 1-inch pieces
¼ cup packed, chopped cilantro leaves, plus additional for garnish
1 tablespoon white-wine vinegar
2 tablespoons plus 2 teaspoons fresh lemon juice
Kosher salt
4 stalks celery, diced

Step 1: In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
Step 2: Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery, and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.

All recipes courtesy of New York Times Cooking.

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