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Why Bother with New Year’s Resolutions?

For many people, New Year’s resolutions offer little more than one more opportunity for failure. Every January, gyms are packed to the gills with grim-faced new members. Weight-loss centers do their best business of the year. “Detox” diets flourish. By February, the gyms and centers are back to “normal.” Breakfasts of green juice and magic powder been replaced by muffins. It’s kind of sad, isn’t it?

But I’ve come to love these resolutions as a chance to set new achievable goals and to have calming structure after a couple of months of holiday chaos. The key, though, is achievable. Gone are the resolutions to lose fifty pounds or to be a nice person. I want something that’s actually possible. I want success. Here’s my list:

  • I will do 30 minutes of physical activity five days a week.

  • My “detox diet” will consist of eliminating sugary, processed food from my house.

  • I will not argue with Trump supporters.

 That’s it. In the spirit of achievable goals, let me offer you offer you a recipe that’s very healthy and very simple. It’s a soothing cauliflower soup, based on the Smitten Kitchen’s silky cauliflower soup that’s perfect even for that vegan person in your life whom you love. You’ll notice that there are two different soups in the photograph because I made two versions, one of which was a little more complicated and involved roasting the cauliflower. Good news: I liked the simple one better. Enjoy. 

Post-Holiday-Madness Cauliflower Soup

Ingredients

  • 1 head cauliflower

  • 1 onion

  • 1-2 cloves garlic

  • 1 tsp curry powder (optional)

  • 2 Tbl extra virgin olive oil

  • 4 cups vegetable (or chicken) broth

  • 1 Tbl miso (optional)

  • salt and pepper

Preparation

  • Remove the leaves and thick core from the cauliflower, and chop it coarsely.

  • Chop the onion and garlic coarsely.

  • Heat the olive oil in a pot on low-medium heat, and add the cauliflower, onion, and garlic. If you’re using curry powder, add that now, too.

  • Cook, stirring, for a few minutes until the onion is softened, but now browned.

  • Add the broth (and miso, if you’re using it), and bring to a boil. Simmer for 15 minutes or so, until the cauliflower is very soft.

  • Using an immersion blender (or regular blender, which will make a frothier texture), pureé the soup until it’s smooth. Add salt and pepper to taste.

Happy New Year!