Indian spicy cauliflower soup

Indian spicy cauliflower soup

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

This soup has as much flavour as any main. It’s a winner on cold rainy days, served with crusty bread or poppadoms.

Ingredients

Quantity Ingredient
1 1/2 large cauliflowers
1 tablespoon vegetable oil
1/2 teaspoon ground cumin
40g ghee
1 large brown onion, finely diced
3cm piece ginger, peeled and finely chopped
3 garlic cloves, crushed
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
250ml vegetable stock
10 curry leaves
125g natural greek-style yoghurt
handful coriander leaves

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Cut the florets off half of the whole cauliflowert,trylng to get them roughly the same size. Reserve the stalk for the soup. Put the florets on a roasting tray and add 1 teaspoon of the vegetable oil, the cumin and some salt and pepper Toss to coat then roast in the oven for 20-25 minutes until browned and tender.
  3. Put the ghee in a large saucepan over medium heat. Once melted, add the onion and sweat for 5-6 minutes. Add the ginger and garlic and cook, stirring every minute, for 2-3 minutes. Add the turmeric. chilli powder and garam masala and cook for a further minute. Thinly slice the cauliflower stalk and remaining cauliflower and add it to the pan along with the vegetable stock. Bring to the boil then reduce the heat to medium-low, cover and cook for 15-20 minutes, until tender.
  4. Meanwhile, heat the remaining oil in a small frying pan over high heat. Add the curry leaves, but stand back because they might spit, and fry for 30 seconds. Remove and transfer to paper towel to absorb any excess oil.
  5. Once the soup has cooked, remove the pan from the heat, allow to cool for a minute or two, then blitz with a hand-held blender until smooth. Add half the yoghurt and blitz again. Taste for seasoning. Serve in deep bowls, topped with the remaining yoghurt, the fried curry leaves, the roasted cauliflower florets and the coriander leaves.
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