This soup grew out of what I had on hand one evening.
Cooking oil of your choice
1 head cauliflower, cut into smallish florets
1 quart low-sodium chicken broth
A few stalks green onion, shopped or shredded
1 tomato, chopped
2-3 cups cooked short- or medium-grain brown rice
1. This is probably optional, but this was going to be a stir-fry when I started, so I sauteed the cauliflower and green onions for a few minutes.
2 Add chicken stock.
3 Add curry powder to taste, then add some more. I think I used like 2 tsps. This much was an accident, but it worked. Trust me on this.
4. Add some cinnamon powder, maybe 1/2 to 1 tsp. It may just be me, but I find that cinnamon takes some of the heat out of curry while not taking away from what I call it's 'warmth'. I'm not Emeril and don't know how to describe this stuff.
5. Add tomato and salt to taste.
6. When the cauliflower is about tender, add the rice and cook for a few more minutes. Serve hot.