INDIAN SPICED CAULIFLOWER SOUP
Make and share this Indian Spiced Cauliflower Soup recipe from Food.com.
Provided by Terese
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in a large saucepan.
- Add onion and cook over low heat until soft.
- Add garlic and cook for a further 30 seconds.
- Add curry paste cook for 30 seconds.
- Add cauliflower and stir to coat with the curry paste.
- Add stock (If the stock doesn't cover the cauliflower add more water).
- Simmer for 15 minutes.
- Cool slightly before pureeing.
- (Use a hand held blender, or you can use a food processor).
- Return to the heat and stir in the yoghurt.
- Serve drizzled with cream and with pappadums.
SPICY CAULIFLOWER
This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium
SPICED INDIAN CAULIFLOWER SOUP
Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.
Provided by lolsuz
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
- Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
- Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
- Bring to a boil then cover and simmer for about 20 minutes.
- Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.
Nutrition Facts : Calories 190.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 9.9, Sodium 63.4, Carbohydrate 28.2, Fiber 4.9, Sugar 7.2, Protein 6.7
INDIAN SPICED CAULIFLOWER
Make and share this Indian Spiced Cauliflower recipe from Food.com.
Provided by Arradius
Categories Cauliflower
Time 13m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop Onion finely.
- Peel and chop Shallot finely.
- Dice Celery stalks.
- Place Shallot and onion and celery aside.
- Crush Garlic with large flat knife to remove skin.
- Finely dice Garlic.
- Peel the small finger of Tumeric with a veggie peeler. Be careful, as if you get Tumeric on your hands it will stain your hands yellow or orange and is hard to remove.
- Finely dice Tumeric.
- Place Tumeric, Garlic and Coriander seeds in mortar and pestle and pound until ingredients reach a paste-like state.
- Steam cauliflower florets in microwave safe container for 3 minutes or until soft.
- In the meantime, heat Ghee in frying pan.
- When Ghee has melted, add the Tumeric, Garlic and Coriander seed paste to the Ghee and lightly fry. This releases the fragrant smell of the ingredients, and mellows the flavour.
- When Ghee is lightly coloured yellow by the Tumeric, and the garlic is softened but not discoloured, add the Shallot, Onion and Celery that was set aside earlier.
- Fry gently, and add the dash of Cayenne pepper to taste (or dried chilli flakes if desired).
- When Onion and Celery is soft, clearish and lightly coloured yellow, add the steamed Cauliflower. Cauliflower should be soft enough to break up into tinier portions.
- Cook for about 3 minutes stirring constantly, or until the Cauliflower is yellow like the rest of the ingredients.
- Serve hot.
Nutrition Facts : Calories 1067.3, Fat 18.9, SaturatedFat 7, Cholesterol 16.4, Sodium 1108.4, Carbohydrate 200.5, Fiber 77.5, Sugar 70.8, Protein 71.3
INDIAN SPICED CAULIFLOWER SOUP
Spicy vegetable soup! Add shrimp to make a heartier version! You can also experiment with yogurts: greek, plain, or vanilla!
Provided by GoldsmithLissa
Categories Cauliflower
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a soup pot to medium and add oil to pan. Add garam masala and cumin and stir for 30 seconds. Add garlic, onion, and cauliflower plus a good pinch of salt and some pepper. Stir regularly until onions are soft - about 10 minutes.
- Add wine and cook down for a minute or two. Add stock, cover, and bring to a simmer.
- Cook until cauliflower is very tender, 15-20 minutes.
- Cool slightly and put through blender.
- Return to pot on low heat and whisk in yogurt.
- Taste and correct for seasoning.
- Serve topped with cilantro and pepper.
Nutrition Facts : Calories 232.3, Fat 12.4, SaturatedFat 2.5, Cholesterol 10.6, Sodium 99.5, Carbohydrate 19.3, Fiber 5.4, Sugar 10.4, Protein 7.2
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