creamed cauliflower soup
This recipe is inspired from Yamuna Devi’s recipe in her cookbook “The Vegetarian Table- India.” My version uses only cauliflower and no potatoes or rice. This is perfect for a rainy day or when your throat needs something soothing and your belly needs something delicious!
Serves 6 – 8
Ingredients
2 smallish cauliflower heads, cut into large florets
6 ½ cups water
½ tbsp ground coriander
¼ tsp turmeric
1 tbsp fresh ginger, chopped
2 serrano chilies, chopped
1 ½ tsp kosher salt (or to taste)
fresh ground pepper (to taste)
½ tsp black mustard seeds
1-2 tbsp extra virgin olive oil
¼ cup chopped cilantro
Method
1. Combine the cauliflower, water, coriander, turmeric, ginger, and serrano chilies in a soup pot. Simmer until the vegetables are tender, about 30 minutes.
2. When the vegetables are cooked, use an immersion blender (or in batches in a blender) puree until the mixture is smooth.
3. Reheat the soup.
4. Heat the olive oil in a small saucepan over medium heat. Add the mustard seeds and let them splutter. Add the mustards seeds to the soup and stir. Add the chopped cilantro. Enjoy!
creamed cauliflower soup
