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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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