Black bean cauliflower soup ~ Ham Pie Sandwiches

22 February 2013

Black bean cauliflower soup

black bean cauliflower soup

It's been a crazy week. I've been working setup for Stitches West, a gigantic yarn convention, and am going to at least one yarn-related party this weekend before working teardown Sunday night. That means many hours of physical labor. Personally, I'm used to sitting in front of a desk or videocamera for the majority of my workday, so this is a huge and exhausting (although fun) change. It does mean I'm getting the best sleep I've had in ages, though.

Thank you all for your camera recs! I did a good bit of additional research, especially since I decided a smaller and more portable form factor was important to me. So I decided to take a step back from the ubiquitous Canon and go for the Panasonic Lumix GF3. Hey, why not learn to use a different camera interface while I have the opportunity? And a small DSLR with pancake lens seems to offer the best of both worlds.

So here's the situation. I have the camera in hand, but I haven't been in the kitchen since Tuesday, and all I want to do is lie on the couch and eat delivery pizza.

It's a good thing I'm the type of person to stash homemade soup in the freezer.

black bean cauliflower soup

I make this same kind of simple pureed veg and bean soup over and over, as you may have noticed. It freezes beautifully and defrosts to an unchanged texture. By keeping the main base free of dairy, you can not only avoid any separation or crystallization in the freezer, but also feed vegans. Hooray!

Black bean cauliflower soup

olive oil
onion/garlic
celery
carrot
cauliflower
dry vermouth
cooked black beans
bean/veg broth
salt, pepper, thyme, sage, red pepper flake, bay leaf, etc.
typical garnish of cilantro, yogurt, and sriracha

If you're starting from dried beans, sort them, soak them overnight, and boil them in a fresh change of water for about an hour, or until tender. This will give you both beans and black bean broth. I was starting from previously cooked beans in their broth, which I had frozen into a 2-cup block. Yes, the freezer is my prep kitchen.

If you're using canned beans and thus need veg broth, start a pot of that first.

Okay. Chop up an onion and a couple cloves of garlic. Saute in some olive oil in a reasonably sized soup pot. While the onion is softening, scrub and chop a carrot and dice a stick or two of celery. Throw them into the pot, add a bit of salt, stir, and let cook on medium for about five minutes, or until tender.

While this is happening, tackle the cauliflower. Cut off any dark bits and chop the rest of the head (or as much cauliflower as you want) into florets. Add them to the pot, season with the herbs and spices of your choice--I used thyme, sage, red pepper flake, a bay leaf, and maybe some marjoram too--and cook for another five to eight minutes, stirring occasionally. You want the cauliflower to soften and also to pick up a bit of browning. Deglaze with vermouth when the pan gets too dry.

Next, add your black beans and broth. Since mine were frozen, I just threw the blocks into the pan and let them melt. I used about four cups of beans in broth, so that's roughly 2 cups apiece.

Bring everything to a boil, reduce the heat, and simmer for a good ten minutes. Puree off the heat with an immersion blender. Cook down to your preferred texture, correct any seasonings, and you are good to go.

Eat with the garnish of your choice and some delicious pita or toast. I obviously really like yogurt, sriracha, and cilantro as soup garnish, but I think a squeeze of lemon and a scattering of parsley would also be delicious. Also: cashew cream. I'm just saying. I may be needing some cashew cream in the next few days.

Put the ungarnished leftovers in the freezer for the next time you come home with absolutely no desire to spend any time over the stove. Hooray!

What foods do you store for emergency dinners?

12 comments:

Michelle said...

Looks like you picked a great camera to me! Learning is fun.

Such a great soup combo. You're so good at having things saved for easy prep. I have nothing. Everything is across the street at the store. We (half) joke that in an emergency, we'll at least be the first person at the store before the rioting happens.

Eileen said...

It's totally because I am lazy, of course. :) Planning ahead to allow future lazing FTW!

Caz said...

Pleased to hear you bought a panasonic lumix. I have the G2. They are great cameras. :) I'd love to know how you get on with the pancake lens. As for the soup, it looks delicious and hooray for having soup in the freezer! You are so organised with making the most of freezing foods.

Joanne said...

I love that you infused such a great veggie into this soup! And I can't wait to hear about how you like the new camera!

Jes said...

A yarn convention? That sounds both wonderful & terrifying! I mean, all those yarn ladies, wandering around, pointy needless in all directions. ;)

The soup looks lovely, and, hooray, new camera day!

foodfeud said...

The soup sounds great. I've never made a black bean OR a cauliflower soup - I might as well get them both off the list at once.
Looking forward to seeing the new photos!

Kat said...

This bean soup (especially with the vermouth) sounds excellent. I need to start freezing homemade meals - definitely better than scrambling for something on a late night. Have fun with the new camera!

Monet said...

Wow! What a beautiful soup. And I'm glad you found a camera. I'm on the market myself! This soup looks so delicious. Thank you for whetting my appetite (perfect timing too...I"m about to eat lunch!) I hope you have a fabulous week!

Sippity Sup said...

New cameras are a metaphor for life I think. GREG

Erin @ The Speckled Palate said...

I'm excited that you've gotten a new camera and are hopefully having some fun with it! As a photographer, I get asked the question of, "What camera should I purchase?" and I am interested to hear what you think of your new one!

This soup looks absolutely delightful. We aren't big on beans in our household, but I might have to bend that rule to make this because the combination sounds pretty heavenly, especially since I just whipped up some vegetable broth yesterday.

My go-to emergency food dinner is any kind of soup. Currently, we've got some sweet potato bisque, gumbo and broccoli cheddar soup frozen for a crazy night.

Eileen said...

Hooray! I'm glad to hear you guys like it--and that I am not alone in my soup obsession. I'm not super confident with the new camera yet, but that makes sense for anything with a learning curve. I'm just excited to be able to take better pictures!

The yarn convention is actually not dangerous because of needles--it's because there are a million different pretty things to buy. I managed to avoid breaking the bank, though. :)

management said...

Because I live by myself, my cooking tricks are rather lame and unimpressive. But my favorite no-cook meal is raw oats and yogurt. The raw oats fill me up and the yogurt provides fatty flavor.

Shall you be making marmalade soon? I had my first batch of homemade Texas grapefruit marmalade recently, and it was magical. I added the seed of a garden-grown pepper and the result was spicy grapefruit marmalade.