Sunday, March 06, 2011

Indian Cauliflower, Potato & Pea Soup

The Indian dish Aloo Gobi was the inspiration for this deliciously warming soup of cauliflower, potatoes, peas and Indian spices. Although Aloo Gobi is a dry curry dish, the magnificent organic cauliflower I had, and the rainy weather, made me think these flavours would make an excellent lighter soup dish. I couldn't have been happier with the end result! I added some garbanzo beans for protein.

Indian Cauliflower, Potato & Pea Soup:

2 TBS grapeseed or vegetable oil
1/2 large onion, finely diced
pinch of cumin seeds
pinch of coriander seeds
1 large clove of garlic, pressed
1 inch fresh ginger, peeled and very finely diced
1/2 tsp turmeric
1/2 tsp cumin powder
1/3 tsp coriander powder
pinch or chili powder
sea salt
1 russet potato, peeled and finely diced
1/2 large head cauliflower, cut into small florettes
32 fl oz vegetable stock
3/4 cup frozen peas
1/3 cup cooked garbanzo beans, drained

Heat the oil in a heavy bottomed soup pot. Add the onions and cook for 3-4 minutes. Add the garlic, ginger, cumin seeds and coriander seeds. Cook 2 minutes. Add the turmeric, cumin powder, coriander powder and chili and stir well for 30 seconds. Add some salt. Add the potato, stir well to mix, cover and cook for 3 minutes. Add the cauliflower florettes, stir well to mix, cover and cook for 3 minutes. Add the vegetable stock and cover. Bring stock to a boil, then turn down to a simmer for 8 minutes. Add the frozen peas and garbanzo beans. Cook 3 minutes. Taste and adjust the salt as needed.

Garnish with fresh chopped cilantro if desired.


Anonymous Janice Harper said...

My daughter's been badgering me to start fixing some vegetarian soups and I've hesitated, not wanting something that ended up bland. This looks like the perfect recipe to please both of us!

10:02 AM  

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