Indian Spiced Cauliflower Soup

I keep claiming that making a bowl of soup is not really considered as a meal in my books. But hey let’s be honest, who can pass a good bowl of soup? Not me.

So when I stumbled upon this delicious “Indian Spiced Cauliflower Soup” in Pete Evan’s new cookbook “Healthy Everyday”, I knew I had to make it, especially because Cauliflower has become a very interesting vegetable for me off late. Apparently there are a lot of things one can do with it besides the standard “Aloo Gobi” made in Indian homes.

Processed with VSCOcam with f2 presetAnd this soup was something really scrumptious and delicious. It was thick and chunky and filled me up instantly. Also because I had some homemade Vegetable stock ready in my freezer, again made with Pete Evan’s recipe and a Cauliflower just waiting in my fridge begging to be cooked,  there was really no reason for me to not make this soup.

It is flavorsome and wholesome and goes really well on its own or with a slice of crusty sourdough bread.

Here is the recipe (Cooking time 60 minutes)

4 Tsp Coconut Oil (use can use Butter or Olive Oil instead)

1 Cauliflower head cut into florets

1 Garlic clove, finely chopped

Sea salt

1 tbsp Yellow Mustard seeds

10 Curry leaves

2 Onions chopped

¼ tsp Cayenne pepper

750 ml Chicken or Vegetable stock

1 ½ tsp Apple Cider Vinegar (optional)

1 ½ tsp Indian Garam Masala

Toasted Cumin seeds and freshly chopped Green coriander to serve.

Salt and Pepper to taste

Melt 2 tsp Coconut oil. In a large baking tray, toss the florets and garlic and the melted Coconut oil and ½ tsp of the Garam masala. Mix well so the Garam masala and Oil is coated with the florets. Toast for 20 – 25 minutes in a pre heated oven at 180 C.

Heat the remaining Coconut Oil in a large pan on medium flame and add the mustard seeds and curry leaves. Add the Onion and cook till almost translucent.

Add the toasted Cauliflower florets and Garlic, Garam masala and Cayenne pepper and cook for around 5 minutes.

Add the Vegetable stock and cook till smooth. Remove from heat and blend till smooth.

Add the Vinegar and salt and pepper as per taste.

Garnish with Toasted Cumin seeds and Coriander.

Recipe Courtesy : ‘Healthy Everyday’ by Pete Evans


One thought on “Indian Spiced Cauliflower Soup

  1. Glad to have discovered your post this morning. I’m a bit stuck on cauliflower these days and this recipe sounds great! I’m going to make it! The only problem, I am having a difficult time finding curry leaves. I have one more source to check and if I come up empty handed do you have a suggestion?

  2. I have been working far too many late shifts which leaves organising dinner up to the husband. The best he has done so far is warm up a packet of soup for us each which flies against the face of how we normally eat with fresh produce and making things from scratch. I need to make up a big batch of this for him to reheat – then I’m sorted!

    1. Ha Ha trusting husbands to sort out meals is a futile attempt Martine, unless your husband is a Master chef contestant, then we are all set 😉

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