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.