Cauliflower and Coriander Soup

Veggie.Lover's picture

Dec. 14, 2011

Ingredients

Barley 2 Ounce (50 Gram Pot)
Yellow peas 2 Ounce (50 Gram)
Sunflower oil 10 Milliliter (2 Teaspoon)
Onion 1 Medium , finely chopped
Garlic 1 Clove (5 gm) , crushed
Root ginger 5 Milliliter , grated (1 Teaspoon)
Turmeric 1/2 Teaspoon
Crushed coriander seeds 1/2 Teaspoon
Cumin seeds 1/2 Teaspoon
Cooking apples 1 Medium , cored and chopped
Carrot 1 Medium
Green chilies 1 , deseeded and finely chopped
Vegetable stock 1 1/2 Pint (900 Milliliter)
Cauliflower 1 , divided into florets
Coriander leaves 30 Milliliter , finely chopped (2 Tablespoon)
Gomasio/Salt To Taste (If Preferred)
Black pepper To Taste
Coconut cream 1 Ounce , grated (25 Gram)

Directions

GETTING READY

1.Take a bowl, put barley and yellow split peas in it.

2.Add enough hot water to cover the peas and leave for an hour.

3.Drain, once done.

MAKING

4.In a large saucepan, heat oil and fry onions in it until tender.

5.Stir in ginger, turmeric, coriander and cumin and cook the mixture for 3-4 minutes.

6.Add apple, chili, carrot, barley and yellow split peas to it and fry for 2-3 minutes.

7.Add the stock and let the mixture boil.

8.Once done, put the lid on and simmer for 1 hour.

9.Stir in cauliflower and coriander and cook for 10 more minutes, till the cauliflower is soft.

10.Add seasoning of gomasio and pepper.

11.Put the creamed coconut in a bowl and add 150 ml boiling water to it.

12.Stir well and add the liquid to the soup.

13.Heat well.

SERVING

14.Serve warm in bowls.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 965Calories from Fat 159

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 1699 mg70.79%

Total Carbohydrates 190 g63.3%

Dietary Fiber 57 g228%

Sugars 61 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet