Quick soups--what more could you ask for?

Soup has turned out to be the best way for me to increase my veggie intake. I also like stir-fries, but a 3 minute (microwave) preparation time for soup is better for me at dinner than a 10-15 minute stir-fry time.

One of the many reasons I love the Simple Suppers cookbook is because there's a section on soups whose total preparation time is in the 15-20 minute range. This week's winner is Curried Cauliflower and Chickpea soup. It doesn't look too good in photographs, but it tastes great, especially considering how healthy it is. In fact, cauliflower even has a special website singing its praises, with a section about "cauliflower ear!"

Curried Cauliflower and Chickpea Soup (adapted from Simple Suppers):
1 1/2 cups chopped onions
1 tablespoon vegetable oil
1 1/2 tablespoons grated peeled ginger root
1 tablespoon curry powder
1/2 teaspoon salt
15 oz can of chickpeas, rinsed and drained
3 cups water
1 small head of cauliflower (yields about 4 cups of chopped cauliflower
15 oz can of diced tomatoes
Your favorite chutney

In a soup pot on medium heat, cook the onions in the oil for a few minutes. Add the ginger, curry powder, and salt, and saute for a minute, stirring constantly. Add the chickpeas and the water, cover, and bring to a boil.

Meanwhile, cut the cauliflower into bite-sized pieces. When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender (5-10 minutes).

When the cauliflower is tender, remove the pot from the heat. Puree about half of the soup in a blender and stir it back into the pot. Top each bowl of soup with a spoonful of chutney.