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Indian spiced cauliflower soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indian-spiced cauliflower soup, perfect for a flavorful evening!
Ingredients:
  • 40g ghee or butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated ginger
  • 1 long green chilli, seeded, finely chopped
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1 large head cauliflower, cut into florets
  • 1 large potato, peeled, coarsely chopped
  • 1l vegetable stock
  • 400ml can coconut milk
  • Extra virgin olive oil, to serve
  • Coriander leaves, to serve
  • Pappadums, to serve
Instructions:
  • In a large saucepan over medium heat, melt half of the ghee or butter. Saute the onion for 5 minutes until softened. Stir in garlic, ginger, chili, cumin, coriander, garam masala, and turmeric. Cook for 2 minutes until fragrant.
  • Set aside 2 cauliflower florets. Combine the rest of the cauliflower and potato with the onion mixture. Pour in the stock and bring to a boil. Simmer on low heat, stirring occasionally, for 20 minutes until cauliflower is tender. Save 2 tablespoons of coconut milk. Mix the remaining coconut milk into the cauliflower blend. Let it cool for 10 minutes.
  • In a small frying pan over low heat, gently heat the rest of the ghee or butter. Slice the reserved cauliflower lengthwise into 5mm-thick slices. Cook the slices for 3 minutes, turning occasionally, until they are light golden and tender.
  • Blend the soup in a blender until smooth, then season with salt and pepper. Return mixture to the saucepan over low heat and cook for 5 minutes or until heated through.
  • Ladle soup into bowls. Drizzle with reserved coconut milk and olive oil. Garnish with cauliflower slices and coriander leaves. Serve with pappadums on the side.

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