I found this spiced cauliflower soup from Prevention magazine a few years ago and started making it the first fall Ted and I were married. It's quick and easy when you've got frozen ingredients on hand.
I made this on another Meatless Monday. I was very tired from working more than a full day after staying up until 12:30 working on my final internship report. It's a great recipe for days when you just don't have much energy at the end of the day.
This time around I used fresh spinach from a recent Farm Fresh delivery instead of collard greens and I threw in some frozen corn for good measure. I forgot the garlic, so it balances. For the 2 tsp "mild curry" that the recipe calls for, I use this combination from another recipe for curried eggplant:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
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