From Wai Lana’s Favorite Soups: Cauliflower Tomato Soup with Fresh Paneer
Making paneer, or fresh cheese, is a ritual I’ve grown to love. It’s both relaxing and rewarding to stir the milk and watch the curd magically separate from the whey. When you taste it pan-fried to perfection and added to this sumptuous curried cauliflower soup, you’ll definitely agree it’s worth a little patience! This soup itself is very straightforward and simple to make. It goes well with basmati rice and samosas or pakoras.
If you have growing kids in the house, this generous recipe will have them coming back for seconds and thirds. Hearty and , it’s a thick, delicious black bean soup that tastes even better the next day.
Garnish possibilities: Corn chips, cilantro, lime wedges, guacamole, and/or sour cream.
Wai Lana’s Favorite Soups: Nacho Bean Soup
Spicy and flavorful, this versatile soup can be made with different vegetables, depending on what’s available. I originally made it with green papaya, which grows right in our backyard in Hawaii. When I venture into colder climates, however, green papaya is not always a common find, so I’ll use potato or even jerusalem artichoke instead. Enzyme-rich green papaya is simply unripe regular papaya. It has a mild and pleasant peppery flavor. If you find it in Chinatown, give it a try.
Soup of the Week: Jade Curry