indian-spiced cauliflower soup

It’s not even October and my friends were already expressing pumpkin spice tired yesterday. I have just the antidote: ginger, turmeric, cumin, coriander, fennel, a little lime juice and chilli. Who?

what you need

I have only one soup recipe of cauliflower on this site – I have divided it over 10 years ago. It’s so good and so easy, no updates were not justified. But flipping your way through Jaffrey Madhur Vegetarian Indian way, to satisfy his steadfast Indian cravings, I knew that this would be the next addition to the category. a close relative to these potatoes and cauliflower (Aloo Gobi) , but formatted as soup, is my favorite kind, which does not expect you to have a quart of home or boxed stock at the ready, look, that trust is strongly flavored enough, just water will be stretched into a full soup flavors. more of them, please. ( Here is , by the way.)


peeled tomatoes, but you can use canned
little prep, totally worth it
I put cauliflower in too early
All fried and smelling like heaven

With regard to the strategies of food, well, it’s so typical for me, and almost exactly how I roll (except roll will mean some sort of master – plan, and Nope, not that either), but I decided that I was going to do two things for lunch yesterday, this soup, and the other more autumn-ish roasted vegetable dishes with Indian spices. I made the soup first, because it heats up the best, and I did not want to cook more because why to prepare two or more things, when you can prepare one? in tomato Rasam soup in the same chapter, Jaffrey mentions that she likes to sometimes likes to serve it with a dollop of plain rice in the center, and it was my “a-ha!” Moment. Whirlwind of plain basmati rice, some fried wedges Naan and entirely optional swirl of yoghurt or cream – plus some cucumber spears on the side, some in the style of spicy in the book, because I could not resist – and suddenly our soup starter was more of stew, and that’s pretty much it expects to lunch here. really, really good .

Indian-spiced cauliflower soup

Thank you: I was not in the least expected such a warm outpouring on my previous post . This means that all. I have carefully read my way through all the comments and answers to questions. I love all of your stories.

On the afternoon of Friday, 9/30: To celebrate 10 years, and for the long overdue catch-up, I want to hang on Snapchat (@smittenkitchen) and have a Q & A. Bind me all your questions you have, and I will do my best , to respond to them, before my children find me and demand . supply / account products I am very sorry to do this, but I’m under the weather and need to move in a couple of weeks, to announce in the near future . :

Indian-Spiced Cauliflower soup

This recipe is adapted only slightly, by Madhur Jaffrey in excellent vegetarian Indian . She has about three different drugs for each vegetable in the book, and you should not miss if you love Indian food. It describes this soup as a simple she loved as a child . “It reminds me of Indian soups hotels in Raj declining years,” she writes, that makes me want to sit down for tea with her and ask her more stories. (K Unfortunately, since I met her, I was too let go, to tell more than hello and a few scratches on the love for his work.)

Do not miss the final squeeze of lime juice – it’s all here.

Without a whirlwind of a cream or a spoonful of yogurt (optional and neither have a significant impact), this soup vegan.

My only regret is not doubling it. As I have already returned to the market this morning for more potatoes and cauliflower, so I can do it later. Do not let this happen to you.

  • Soup
  • 2 tablespoons olive or peanut oil
  • 1/2 teaspoon cumin seeds whole
  • 1/4 teaspoon fennel seeds whole
  • 1 medium onion, peeled and sliced
  • 1 medium potato (about 6 ounces), peeled and sliced
  • 2 teaspoons chopped and peeled fresh ginger
  • 2 cloves garlic, peeled and chopped
  • 1 fresh hot green chilli, chopped (more or less to taste)
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon red pepper chili powder or cayenne (to taste)
  • About 3 1/2 cups cauliflower florets (about 1/2 large 2.75-pound head)
  • 2 medium tomatoes, peeled and chopped, or 1 1/2 cups canned chopped tomatoes
  • 1 1/2 teaspoon salt, or to taste (we wanted more)
  • To finish (all optional)
  • A couple of spoonfuls of heavy cream or dollops of yogurt
  • 1/2 cup of cooked basmati or other long-grain white rice
  • Handful fresh coriander, chopped
  • Freshly ground black pepper
  • Lime wedges
  • Grilled pita wedges or Naan

Heat the oil in the bottom of the 4 to 5-quart saucepan over medium heat. Once hot, add the cumin seeds and a few seconds later, fennel seeds. Pause for 2 seconds, then add the onions and potatoes. Stir and fry for 5 minutes . Add the ginger, garlic and green chilli and stir for 1 minute more.

Turn the heat to medium-low and add the ground coriander, cumin, turmeric and paprika. Stir for 1 minute. Add the cauliflower, tomatoes and salt and mix for 1 minute. Add 4 cups water, stir and bring to a boil over medium heat. Cover, reduce the heat again and simmer for 25 minutes.

Let the soup cool slightly, then blend it to the desired texture. Taste for seasoning and adjust as necessary. Pour into a bowl and add a spoonful of yogurt or tiny vortex (about 1/2 teaspoon) of heavy cream, if desired. Squeeze lime juice over , add a few grinds of black pepper and place 2 tablespoons of cooked rice in the center of each bowl. scatter with cilantro and served with wedges of pita bread on the side, if desired. Dig in.

 

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