So after eating the Curried Cauliflower and Chickpea soup for lunch the past two days, I have some further thoughts on why this recipe doesn't quite work. The texture is completely unappetizing. I don't know why they tell you to puree just a part of it. It should either be completely pureed or left chunky. The half-puree results in a really grainy texture. With a pureed soup you expect a much silkier mouth feel, though, and I'm not sure if this soup could ever get that smooth with all the cauliflower. Perhaps with the additional beans and coconut milk I suggested in my last post. Anyway, I think I've come to the definitive decision that I will not make this soup again.
However, I made the fish last night and it was a resounding success. I'll post more about that this evening.
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I agree. It was tasty, but the texture was a bit gross. Perhaps if the beans were pureed and the cauliflower was left intact?
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