April 29, 2012

guest post: indian spice cauliflower soup

Here's a guest post from Mr. A:

It was Wednesday night and my turn to cook!  The cooking process begins by consulting with the Kitchen HQ (me and Mrs. A).

We had a head of cauliflower in the fridge, so my mission was to turn that not very exciting vegetable into a delicious soup.

After a quick "Google" (TM) search, I found a nice recipe that I based this dinner on.  See the the original here.

Indian Spice Cauliflower Soup

  • 2 tablespoons coconut oil (a key substitution from the original canola oil)
  • 1 teaspoon garam masala (this is a mix of Indian spices you can find at pretty much all grocery stores these days)
  • 1 teaspoon cumin seed (whoops, didn't have that, so I used ground cumin - the seeds would probably be better)
  • 1 onion, sliced (hopefully you know what an onion is)
  • 1 garlic clove, minced (or more!)
  • 1 head cauliflower, broken into small florets (the pieces should be able the size of a grape)
  • salt and pepper
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 cup yogurt
  1. In your soup pan, heat the coconut oil, add the garam masala and cumin.  Stir and let it cook for about a minute.
  2. Add the onion and garlic, stir and cook for about 5 minutes or so
  3. Add the cauliflower, stir and cook for about 10 minutes
  4. Add wine and cook it down for a few minutes
  5. Add stock and simmer for 15 minutes, or until cauliflower is very soft
  6. Blend the soup - easy if you have an immersion blender - if not, good luck!
  7. Serve the soup, with yogurt on the side.  Add a spoonful or so with your soup and mix.
  8. Yum!

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