Spiced Cauliflower Soup

Submitted by Brian Holley

"Soup is not usually found in Indian homes, but here is one that I used to have many years ago when I lived in Sri Lanka. Light, creamy mildly spiced makes a warming soup for a cold day, serve with buttered toast or crusty bread."

 

• Ready In: 48mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 large potato, peeled and cubed
• 1 small cauliflower, chopped
• 1 onion, chopped
• 1 tablespoon oil
• 1 garlic clove, chopped
• 1 tablespoon fresh gingerroot, grated
• 2 teaspoons turmeric
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 2 teaspoons ground coriander
• 1 1⁄2 pints vegetables or 1 1/2 pints chicken stock
• 1 cup plain yogurt
• salt
• pepper coriander leaves (to garnish)

directions

1. Place potato, cauliflower and onion in a pot with the oil and 3 tbsp water.
2. Heat to boiling, reduce heat cover the pot and simmer for 20 minutes.
3. Add the garlic, ginger and spices, cook for 2 minutes.
4. Pour in the stock and season with salt and pepper to taste.
5. Bring to boil again, reduce heat and simmer 20 minutes.
6. Stir in the yogurt.
7. Serve garnished with the coriander leaves.

Reviews

[beadskrit]

I love Indian food, and I loved this recipe! I did make a few adjustments: I sweated the onions in the oil for a bit before steaming, and I increased almost all of the spices (I like spice). After adding the yogurt, I didn't like the texture and consistency much, so I removed about 2/3 of the vegetables with a slotted spoon and used a stick blender on the rest before adding the vegetables back. The result was fantastic!