Spiced Indian Cauliflower Soup Recipes

INDIAN SPICED CAULIFLOWER SOUP

Indian Spiced Cauliflower Soup image

Make and share this Indian Spiced Cauliflower Soup recipe from Food.com.

Provided by Terese

Categories Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

20 g butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons indian curry paste
1 small cauliflower, broken into florettes (1kg)
1 liter chicken stock or 1 liter vegetable stock
1/4 cup natural yoghurt
cream (to garnish)
pappadams, to serve

Steps:

Heat butter and oil in a large saucepan.
Add onion and cook over low heat until soft.
Add garlic and cook for a further 30 seconds.
Add curry paste cook for 30 seconds.
Add cauliflower and stir to coat with the curry paste.
Add stock (If the stock doesn't cover the cauliflower add more water).
Simmer for 15 minutes.
Cool slightly before pureeing.
(Use a hand held blender, or you can use a food processor).
Return to the heat and stir in the yoghurt.
Serve drizzled with cream and with pappadums.

SPICED INDIAN CAULIFLOWER SOUP

Spiced Indian Cauliflower Soup image

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.

Provided by lolsuz

Categories Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 190.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 9.9, Sodium 63.4, Carbohydrate 28.2, Fiber 4.9, Sugar 7.2, Protein 6.7

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