Confession: I don’t follow American football. Please don’t deport me. I’m still a red-blooded American. I’ve just never been stoked about the Big Game, whatever that game may be. I had my fill of football in high school as a trumpet player in the school’s marching band. After I graduated, football faded into the background as something many of my fellow Americans enjoyed watching during the fall on Fridays, Saturdays, and Sundays.
When I moved to Denver a couple of years ago, I quickly learned that Broncos fans take their NFL team as seriously as my Alabama friends and family do their state college teams. On game day, Denver gets a little more orange and blue. Coincidentally, I also quickly learned that the best time to grocery shop is right around the second quarter of the game.
Yesterday Cameron and I postponed our shopping to dive headfirst into Denver Broncos fan-damonium. He won tickets to the game, and though he knows little more than I do about the sport, we both love pageantry and over-the-top spectacle. The Broncos did not let us down.
Their pre-game show included Thunder, the team’s white horse mascot, racing around the gigantic stadium, surprisingly fully-clothed cheerleaders executing complicated dance moves, a tumbling team that left me wanting to grill them on their work-out regimen, pyrotechnics, and last but not least, a skydiving team that skidded onto the field after being dropped from high in the sky by a helicopter. No wonder the tickets to these games cost so much!
While the game was not that exciting to me, I did love the view of the city from our seats, and the weather was flawless, crisp and sunny. Autumn is one of my favorite seasons on the Front Range, and it was nice to be outside on a Sunday afternoon.
To commemorate our orange-emblazoned weekend, Cameron and I made another tasty autumn soup from Dr. Weil’s True Food cookbook. Vegan, anti-inflammatory, and rich in Indian spices, this curried cauliflower soup was only made better by a spoonful of caramelized onions and a sprinkling of bright green cilantro. I just finished off the last bowl of it today for lunch. It tastes even better after sitting for a day in the refrigerator.
Curried Cauliflower Soup (A True Food recipe)
Make 6 servings
- 1/3 cup raw cashews
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1 (14-ounce) can light coconut milk
- 2 TBS curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon evaporated cane sugar
- 1/4 teaspoon ground cinnamon
- Caramelized Onions (recipe follows soup recipe)
- 1/4 cup chopped cilantro
1. Put the cashews in a blender and blend until finely ground. Add 3/4 cup of water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed.
2. In a large pot, heat the olive oil over low heat. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
3. Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot, and reheat if serving hot. Ladle into bowls and garnish with caramelized onions and cilantro before serving.
- 2 TBS expeller-pressed canola oil
- 3 large onions, thinly sliced
1. Heat the canola oil in a large nonstick skillet over low heat.
2. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. (It actually took me an hour for my onions to caramelize.)
3. Let cool, and then store in a lidded container in the refrigerator for up to 3 days.