Spiced Cauliflower Soup
Light and tasty no matter the time of year, this creamy, mildly spicy vegetable soup is multi-purpose. Excellent as a warming first course, an appetizing quick meal or when served chilled, delicious in a summer menu.
  • 1 large potato, diced
  • 1 medium cauliflower head, chopped
  • 1 medium onion, chopped
  • 1 tbsp oil
  • 3 cloves garlic, finely diced or crushed
  • 1 tbsp grated fresh root ginger
  • 2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 tsp ground coriander
  • 4 cups vegetable stock
  • 1½ cups coconut cream or yogurt
  • salt and freshly ground black pepper to taste
  • fresh cilantro or parsley to garnish
  1. Add potato, onion and cauliflower to a large heavy bottomed pot or deep saucepan with the oil and ¼ cup water. Heat until bubbling then cover and lower heat to simmer for about 10 minutes.
  2. Add the garlic, ginger and spices. Cook for 2 minutes, stirring occasionally, then add stock, salt and black pepper.
  3. Increase heat and bring to just before a boil, then lower heat and simmer for about 20 minutes.
  4. Stir in coconut cream or yogurt, taste and adjust salt and black pepper and serve with a generous pinch of freshly chopped cilantro or parsley.
Makes excellent and super easy leftovers for the following day's lunch. It is surprisingly satisfying on a cold winter night, but is light and cool on a summer's day.
Nutrition Information
Serving size: 4 Calories: 575 Fat: 23g Saturated fat: 18g Unsaturated fat: 5g Carbohydrates: 91g Sugar: 64g Sodium: 1072mg Fiber: 5g Protein: 7g
Recipe by Terroir Seeds | Underwood Gardens at http://www.underwoodgardens.com/spiced-cauliflower-soup/