Curried Cauliflower Soup with Rice and Avocado and Watercress Salad

The soup: Heat and serve. Top with the green onions if desired (chopped a la Gryffin- mince if preferred). I’ve included 3 cups of soup in jars for the kids with no spice or curry powder.

The rice: Day old rice is never very good so I’m sending dry rice. It cooks up pretty fast-plan for 20 minutes or so

The Salad: To preserve freshness, I sent the watercress in it’s rooted state. Cut off roots, rinse leaves and coarsely chop. Add baby arugula, avocado slices and pumpkin seeds. Drizzle with dressing.

We left the table with bellies full. Enjoy!

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One thought on “Curried Cauliflower Soup with Rice and Avocado and Watercress Salad

  1. Yummy Yum Yum. I’ll be honest, it was me that was hesitant this time because I’m not a fan of curry. Indian curry. The actual spice ‘curry’ used in Indian food. I LOVE Thai curry. I didn’t really discover Thai food until my 20’s. I was deprived! The soup was delicious. Milo did eat about half. Edan ate his up. Do I need to even say what Loti did? Neal & I were so satisfied. The salad was delicious. I loved the pumpkin seeds and you just can’t go wrong with watercress and arugula. Such incredible flavor. It looked like there was jicama or something in the dressing. What was it? I would definitely make this soup again. Salads are slowing but surely becoming a staple in this house so bring on the salad variations. Thank you. Oh, and I thought I’d add that when dinner was served and I called out to everyone to come and get it, Neal said ‘Dinner looks awesome.’

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