At this time of the year, there is abundant of vegetables to play with. Sweet potatoes, broccoli, cauliflower, turnips, parsnips – anything goes well in a soup. For me, cooking is like watching a movie, it should have some coherence. I look for a logical flow of ingredients and at the end, there should be a harmony of flavor even in simple dishes. Even though my husband and I come from the same part of the world and have grown up eating similar dishes but our taste buds are so different. I love my spices, love the bold flavors in food and I love my vegetables. He on the other hand is meat-oholic, vegetable-phobic, loves anything fried. After few discussions on what for dinner, we settled in for a hearty soup made with cauliflower and I promised to serve that with a cheesy toast to soothe his craving for something fried (atleast something close to that).
Cauliflower soup recipe was inspired from the South Beach book and I tweaked it a little to suit my Indian palate. Being the spice goddess, I added little ginger, little garlic, little chili and little coriander powder.
- 1 small bunch cauliflower cut into small florets
- ½ inch ginger minced
- 1 garlic clove minced
- 1 small onions chopped
- 1 tsp chilli powder
- 2 tsp Coriander Powder
- 1 cup fat-free sour cream
- ½ cup cilantro chopped
- 3 cups low sodium chicken stock or water
- salt to taste
- garam masala for garnish
- olive oil
- In a large sauce, heat olive oil. Once hot enough, add the garlic and ginger. Saute for 30-45 seconds.
- Throw in the onions and cook for 3-5 minutes. Add the chili and coriander powder and cook till the raw smell disappears, approximately 1-2 minutes. Add the cauliflower and mix well.
- Pour the chicken stock and bring it to a boil. Cook for 20 minutes. Turn off the flame and blend them in a food processor to a smooth paste. Add the sour cream and coriander. Mix well. Add little water, if you find the consistency too thick.
- Garnish with garam masala and serve hot with cheesy toast.