Purée the soup in a food processor or blender (or use a hand blender).
Return the soup to the pan. Refrigerate soup until cold.
Add the yogurt, orange juice, and balsamic vinegar and whisk the ingredients until thoroughly blended.
Serve topped with mint sprigs and/or a blob of yogurt.
Serving suggestions: Serve the soup in small shot glasses as appetizers.
Tip: Use a muslin spice bag or a small piece of cheesecloth to wrap the cinnamon stick and cloves so you can remove them more easily.
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Naan Vegetable Pizza
Makes about 16 to 18 pieces
Pizza has come a long way from the classic Margherita! Almost anything goes now for both crust and toppings. This version is made with naan, a soft, chewy East Indian flatbread that becomes lightly crispy when you bake it, not crunchy like standard pizza dough. The topping is loaded with cauliflower and carrots as well as cheese, so it’s a good way to serve some extra vegetables to the naysayers.
Ingredients
2 cups cauliflower broken into very small pieces
1½ tbsp olive oil
Salt and freshly ground black pepper, to taste
1 tsp curry powder
2 naan breads
½ cup mango chutney
2 cooked carrots, chopped
½ cup shredded mozzarella cheese
¼ cup grated Gouda cheese
Directions
Preheat the oven to 400°F.
Lightly grease a large cookie sheet or line it with parchment paper.
Place the cauliflower pieces on the cookie sheet, pour the olive oil on top and toss the pieces to coat.
Sprinkle with salt, pepper, and curry powder.
Roast for about 20 minutes, turning the vegetables once or twice, or until the cauliflower is softened and just beginning to brown.
Remove the cauliflower from the cookie sheet and set aside in a bowl.
Place both naan breads on the cookie sheet. Spread equal amounts of the chutney on each bread. Scatter the cauliflower and carrots on top. Scatter the mozzarella and Gouda cheeses over the vegetables. Bake for about 15 minutes or until the vegetables are hot, the cheese has melted, and the pizzas look toasty.
Cut into pieces and serve.
Serving suggestion: If you can’t find naan, use pita bread.