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Indian Cauliflower Soup Recipe

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This recipe for Indian Cauliflower Soup is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


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
Directions:
Directions:
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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