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Beans and Barley Curried Cauliflower Soup
1 1/2 t. cumin seeds
1 1/2 t. mustard seeds
2 T. canola oil
2 T. flour
1 C. water
2 quarts cold vegetable stock
1/4 C. chickpeas, soaked overnight
2 C. Idaho potatoes, cut in 1/2-inch pieces
1 C. diced red onion
1 t. freshly minced garlic
4 t. salt (divided), or to taste
1 quart diced cauliflower
1 C. cut carrots, diced in 1/2-inch pieces
2 T. curry powder
1/2 t. coriander
1/4 t. cayenne pepper
1/4 C. chopped fresh parsley
1/3 C. diced green bell peppers (cut in 1/4-inch pieces)
1/4 C. sliced green onions
1 t. 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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