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Cauliflower Soup Ingredients

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.
Servings 4

Ingredients

  • 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
  • 1 1/2 cups coconut cream or yogurt
  • salt and freshly ground black pepper to taste
  • fresh cilantro or parsley to garnish

Instructions

  1. 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.
  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.

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.