Spiced Indian Cauliflower Soup Recipe #378737
Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.
by lolsuz
40 min | 10 min prep
SERVES 4 -6
- 1 large potato, peeled and diced
- 1 small cauliflower, chopped
- 1 onion, chopped
- 1 tablespoon sunflower oil
- 1 garlic clove, crushed
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seeds
- 2 teaspoons ground coriander
- 4 cups vegetable stock
- 1 1/4 cups yogurt (natural, unflavored and unsweetened)
- salt & freshly ground black pepper
- cilantro (for garnish)
- Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
- Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
- Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
- Bring to a boil then cover and simmer for about 20 minutes.
- Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.
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5 stars