Busters Recipes

Beans & Barley Curried Cauliflower Soup

1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds
2 tablespoons canola oil
2 tablespoons flour
1 cup water
2 quarts cold vegetable stock
1/4 cup chickpeas, soaked overnight
2 cups Idaho potatoes, cut in 1/2-inch pieces
1 cup diced red onion
1 teaspoon freshly minced garlic
4 teaspoons salt (divided), or to taste
1 quart diced cauliflower
1 cup cut carrots, diced in 1/2-inch pieces 2
tablespoons curry powder
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
1/3 cup diced green bell peppers (cut in 1/4-inch pieces)
1/4 cup sliced green onions
1 teaspoon minced jalapeno pepper, seeded
1 can (14.5 ounces) diced tomatoes

Heat cumin and mustard seeds in oil over medium heat and cook until
they pop. Add flour and cook until smooth paste is formed.

Add water and stock and cook until mixture comes to boil. Add
chickpeas, potatoes, onion, garlic and 2 teaspoons salt. Bring to
boil and cook until chickpeas are nearly tender, about 15 minutes.

Add cauliflower, carrots, curry powder, coriander, cayenne pepper and
remaining 2 teaspoons salt. Cook until carrots are tender, about 15
minutes. Add remaining ingredients. Heat through and serve. Makes
about 1 gallon.

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