INDIAN CAULIFLOWER SOUP
Serves 4Here's a soup that's equally delicious served warm in the wintertime or cold in the summertime.
It is smooth and mildly spiced. Even children love it, perhaps because the finished product is the color of pumpkin pie.
(If you want to make it easier on yourself, substitute 1 tablespoon best quality curry powder for all of the spices after the grated ginger.
It won't be as deeply flavorful, but it will still be pleasing.)
Ingredients
1 large potato, peeled and diced,1 small head of cauliflower, chopped,
1 onion, chopped,
2 tablespoons olive oil,
2 garlic cloves, crushed,
1 tablespoon fresh grated ginger,
2 teaspoons ground turmeric,
1 teaspoon ground cumin seeds,
1 teaspoon black mustard seeds,
2 teaspoons ground coriander,
4 cups vegetable or chicken stock,
1 and 1/2 cups plain yogurt,
salt and freshly ground pepper,
fresh cilantro for garnish.
Saute the potato, cauliflower, and onion in a large pan. Cover with 1/2 cup of water and simmer with the lid on for 10 minutes. Add the garlic, ginger, and spices. Stir well and cook for another 3 minutes, stirring occasionally. Pour in the stock and season with the salt and pepper. Bring to a boil again and simmer for another 20 minutes. Remove from heat and put half of the mixture into the bowl of a food processor. Process until smooth, then return it to the pan. Stir in the yogurt, check for seasoning again, and garnish with the cilantro. Serve it hot or chill it overnight. This soup works well as a first course or a main dish.
