| Ginger Cauliflower Soup | | Print | |
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3 tablespoons canola oil 1 medium onion, peeled and chopped 1 tablespoon fresh ginger, thinly sliced 4 garlic cloves, chopped 1 teaspoon cumin 2 teaspoons ground coriander 1/4 teaspoon ground tumeric 1/8 teaspoon cayenne 3/4 pound cauliflower florets 5 cups vegetable stock 2/3 cup cream 1. Heat the oil in a large saucepan over high heat. Cook the onion, ginger, and garlic in the oil for 4 minutes or until they are lightly browned. 2. Add cumin, coriander, tumeric, and cayenne. Stir once, then add cauliflower, and vegetable stock. Stir and bring to a boil. Cover and reduce to low hear for 10 minutes or until the cauliflower is tender. 3. Process the soup in a blender until smooth. Pour the soup into a strainer over the saucepan, pushing down on the pulp to get as much liquid out as possible 4. Fold in the cream, reheat soup if needed, and serve. Recipe from Madhur Jaffrey's Quick and Easy Indian Cooking (Chronicle Books, 2007) |
