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.
Servings4
Ingredients
1large potatodiced
1medium cauliflower headchopped
1medium onionchopped
1tbspoil
3clovesgarlicfinely diced or crushed
1tbspgrated fresh root ginger
2tspground turmeric
1tspcumin seeds
1tspblack mustard seeds
2tspground coriander
4cupsvegetable stock
1 1/2cupscoconut cream or yogurt
salt and freshly ground black pepper to taste
fresh cilantro or parsley to garnish
Instructions
Add potato, onion and cauliflower to a large heavy bottomed pot or deep saucepan with the oil and 1/4 cup water. Heat until bubbling then cover and lower heat to simmer for about 10 minutes.
Add the garlic, ginger and spices. Cook for 2 minutes, stirring occasionally, then add stock, salt and black pepper.
Increase heat and bring to just before a boil, then lower heat and simmer for about 20 minutes.
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.
Recipe Notes
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.