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Spiced Cauliflower Soup
1 hour
4 hearty dinner portions
Steps
- Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Pause 2 seconds and then add the onions and potatoes. Stir and sauté for 5 minutes. Add the ginger, garlic and green chiles and stir for 1 minute more.
- Turn the heat to medium low and add the ground coriander, cumin, turmeric and red pepper. Stir for 1 minute. Add the cauliflower, tomatoes and salt and stir for 1 minute. Add [water level reduced from original 4 cups, see Note up top] 3 cups water, stir, and bring to a boil over medium-high heat. Cover, lower the heat again, and simmer gently for 25 minutes. If the soup seems a little thick, add up to 1 cup more water, as needed.
- Let the soup cool slightly, then blend it to your desired texture. Taste for seasoning and adjust as needed. Ladle into bowls and add a dollop of yogurt or tiny swirl (about 1/2 teaspoon) heavy cream, if desired. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the center of each bowl. Scatter with cilantro and serve with pita wedges on the side, if desired. Dig in.
Originally published at smittenkitchen.com. Reproduced for personal collection.
