Recipe: Spiced Indian Cauliflower Soup
SoupsSPICED INDIAN CAULIFLOWER SOUP
1 large potato, peeled and diced
1 small cauliflower, chopped
1 onion, chopped
1 tablespoon sunflower oil
1 clove garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons ground coriander
4 cups vegetable stock
1 1/4 cups plain yogurt
salt and freshly ground black pepper
fresh cilantro or parsley (garnish)
Put the potato, cauliflower and onion in a large saucepan with the oil and 3 tbsp. water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes.
Add the garlic, ginger and spices. Stir well and cook for another 2 minutes, stirring occasionally.
Pour in the stock and season well. Bring to a boil, then cover and simmer for about 20 minutes.
Stir in the yogurt, season well and garnish with cilantro or parsley.
Servings: 4
Source: Vegetarian & Vegetable Cooking by Christine Ingram
1 large potato, peeled and diced
1 small cauliflower, chopped
1 onion, chopped
1 tablespoon sunflower oil
1 clove garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground turmeric
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons ground coriander
4 cups vegetable stock
1 1/4 cups plain yogurt
salt and freshly ground black pepper
fresh cilantro or parsley (garnish)
Put the potato, cauliflower and onion in a large saucepan with the oil and 3 tbsp. water. Heat until hot and bubbling, then cover and turn the heat down. Continue cooking the mixture for about 10 minutes.
Add the garlic, ginger and spices. Stir well and cook for another 2 minutes, stirring occasionally.
Pour in the stock and season well. Bring to a boil, then cover and simmer for about 20 minutes.
Stir in the yogurt, season well and garnish with cilantro or parsley.
Servings: 4
Source: Vegetarian & Vegetable Cooking by Christine Ingram
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