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Spice Cauliflower Soup

croolk's picture
In India, there are two main tzpes of soup, "rasam" originaters from the south and "shorba" from thr north. This soup, or shorba, would be served at the beginning of a meal. Based on cauliflower, this creamed soup is spicy but not excessively so. It is particularly suitable for a special occasion and in India it is often served at weddings. Spice Cauliflower Soup In India, there are two main types of soup, "rasam" originaters from the south and "shorba" from thr north. This soup, or shorba, would be served at the beginning of a meal. Based on cauliflower, this creamed soup is spicy but not excessively so. It is particularly suitable for a special occasion and in India it is often served at weddings.
Ingredients
  Onions 200 Gram (7 Ounce)
  Root ginger 35 Gram (1 1/4 Ounce)
  Creme fraiche 250 Milliliter (9 Fluid Ounce)
  Ground cumin 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Chilli powder 1 Pinch
  Oil 2 Tablespoon
  Salt To Taste
  Cauliflower 350 Gram (12 Ounce)
  Potatoes 350 Gram (12 Ounce)
Directions

Peel the ginger, onions and potatoes. Cut the cauliflower into florets. Discard the stalks and select 350g of florets. Wash and drain them. Chop the onions. Cut the potatoes and the cauliflower florets into small pieces. Grate the ginger onto a small plate.

Put the oil in a saucepan on a medium heat. Sweat the onions, them add the cauliflower, potatoes, ground spice, ginger, a little salt and 700ml (1 pint 4fl oz) water. Stir together, bring to the boil, cover and simmer gently for about 30 minutes.

Use a hand-held mixer or food processor to liquidise the soup. Add the creme fraiche and mix it in. Gently heat the soup. Check the seasoning and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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