"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Indian Cauliflower Soup Recipe

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This recipe for Indian Cauliflower Soup, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pluke
Added: Tuesday, April 21, 2009



1 large potato, peeled and diced
1 small head of cauliflower, chopped
1 onion, chopped
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon fresh grated ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon black mustard seeds
2 teaspoons ground coriander
4 cups vegetable or chicken stock
1 and 1/2 cups plain yogurt
salt and freshly ground pepper
fresh cilantro for garnish

Saute the potato, cauliflower, and onion in a large pan. Cover with 1/2 cup of water and simmer with the lid on for 10 minutes. Add the garlic, ginger, and spices. Stir well and cook for another 3 minutes, stirring occasionally. Pour in the stock and season with the salt and pepper. Bring to a boil again and simmer for another 20 minutes.
Remove from heat and put half of the mixture into the bowl of a food processor. Process until smooth, then return it to the pan. Stir in the yogurt, check for seasoning again, and garnish with the cilantro.

Personal Notes:
Personal Notes:
Serve it hot or chill overnight. This soup works well as a first course or main dish.




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