By Molly Patrick
May 13, 2014,
Have you ever walked into a hippie’s kitchen and thought to yourself:
“There it is…there’s that damn smell again. And isn’t it the same smell that I whiffed while I was at that food co-op the other day, picking up my Chia Seeds? Yes, I think it is that smell! What the crap is that smell?”
That’s right lovers, the kitchen of hippies and food co-ops all have the same smell – around the globe.
It’s one part musty, one part curry, one part woody, a touch of earthy, add a little sweet, a touch of funk and a sprinkle of pungent and you’re there.
It’s a smell that you can never set out to achieve, you can only build it naturally, over time.
Like a great Sommelier, or a magical Perfumer, I’m going to deconstruct that mysterious hippie smell right here and now.
Hang on to your chia seeds, it’s gonna be good.
The Breakdown of Smells:
Musty – Patchouli mixed with a tinge of B.O.
Curry – This is just curry straight up. Hippies love to cook with curry, but for some reason, they never actually cook Indian food.
Woody – Herbs that make up some blend of tea (guaranteed to include Burdock Root, Chamomile, Oatstraw and / or Nettles.
Earthy – Definitely the compost and the pot.
Sweet – Incense, Probably Nag Chompa or Sandal Wood.
Pungent – Onions and garlic, lots of them.
Funk – Some type of fermentation happening, likely sauerkraut.
Shake ‘em up, fold in some love and you have Eau D’ Hippie.
You can start making your very own Eau D’ Hippie right now, my flower child!
Here’s a cauliflower carrot soup recipe to help get you started (oh, and don’t forget to put on some Grateful Dead before you start chopping those onions, it will help).
- 1/4 cup water 59ml
- 1 onion 240g, chopped
- 1 cup carrot 140g, chopped
- 5 cups cauliflower 600g, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 6 cups low-sodium veggie broth 1.5qt
- Salt and pepper to taste
- Heat the water in a large soup pot. When it just starts to steam, add the onions and carrots and cook for 3 minutes, stirring occasionally.
- Add cauliflower and broth and bring to a boil.
- Simmer for 15 minutes and then turn off heat.
- Place 3 cups of soup in a blender and blend until creamy and smooth.
- Pour back into the soup pot and stir to combine.
- Add salt and pepper to taste.
bold vegan, meatless monday, vegan dinner, vegan soup
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Hello Ms Molly,
I was a hippie child from the 60’s and 70’s.
Just stumbled upon your blog, and have fallen in love right away!
God, this soup looks good (and I’ve been waiting for the grocer to put cauliflowers on sale for over two weeks now).
I shall return often to visit your wonderful writings.
All the best…
Hi Steven – so happy you found me! Let me know how it turns out when you get your cauliflower in order 🙂 Also – I send out Saturday emails with yummy vegan recipes and stories. Sign up here to get in on it! https://cleanfooddirtygirl.com/signup/
So true about the smell-love it! Thanks
I made this today. I didn’t think it could possibly taste good, I mean cauliflower STINKS. Am I the only one that thinks so? Anyway, I completely pureed it, added 1/2 tsp of garlic powder, and 1/4 tsp of cumin, and cooked it in my instant pot for 25 minutes. It was OUT of this world good. It did stink in the beginning, but it was worth it. LOL. Do you have any recipes with cabbage? 🙂 My doctor recommended more cruciferous vegetables, and less root vegetables. :S I’m WFPB since June 16th this year. 🙂
Congrats on your WFPB progress! Glad you are branching out and giving stinky cauliflower a shot, it’s so versatile and nutritious and DELICIOUS. As far as recipes with cabbage, here’s a magical stir fry recipe chock full of the good stuff. And this plant based curry has both cauliflower and cabbage, shazam! Molly has a bunch of other cabbage containing recipes too that you can find by entering “cabbage” in the Search field (towards the top left of the web page). Thanks for stopping by and letting us know you loved the soup!
Team Dirty Girl
I do not see how many serving this makes?
Hi Lauren, This recipe probably makes about six servings. If you make it, let us know what you think of the recipe. ~Karen