Recipe by TXOLDHAM
Adapted from Quick & Easy Indian Cooking. Can be made in advance and reheated gently. Have all the spices prepared and ready before starting.
Top Review by Marina K
I really enjoyed the flavour of this soup. Much nicer than the traditional cream of cauliflower that I had as a kid. I added a whole medium-sized head of cauliflower, as well as two potatoes, and I still think it could have been thicker. I also used vegetable stock, and omitted the heavy cream to make it a little healthier. Next time I might try adding yellow lentils to round the soup out and make it more of a main dish.
- 3 tablespoons vegetable oil
- 1 medium onion, peeled and chopped
- 1 piece fresh ginger, peeled and slivered
- 4 garlic cloves, peeled and chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1⁄4 teaspoon ground turmeric
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 2 medium potatoes, peeled and cut into rough 1/2 inch dice
- 1⁄2 lb cauliflower floret (2 cups)
- 5 cups chicken stock
- salt (optional)
- 2⁄3 cup heavy whipping cream
Directions See How It's Made
- Heat oil over medium-high heat. Put in onion, ginger and garlic and saute until onion is somewhat brown.
- Add spices all at once, stir and add potatoes, cauliflower and chicken stock. Add salt in needed.
- Cover and simmer until potatoes soften. Taste for salt and add if needed.
- Put soup in blender in batches and blend thoroughly. Strain, pushing down to get all the pulp. (I personally don't bother with the straining.).
- Add cream and mix. Reheat gently or refrigerate if prepared in advance and then can reheat gently.