40 minutes
A warm and flavorful soup featuring cauliflower and a blend of aromatic spices.
cups
Onion, peeled and diced
each
Carrot, peeled and diced
each
Coriander Seeds, crushed
teaspoons
Cumin Seeds, crushed
teaspoons
teaspoons
teaspoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
Cilantro Sprigs, coarsely chopped
sprigs
Cauliflower, trimmed of green leaves and coarsely chopped
cups
cups
cups
to garnish
to garnish
Mint, chopped
to garnish
to garnish
1. Cook Vegetables and Spices
Heat the olive oil in a heavy-bottomed soup pot. Add the diced onion and carrot, along with the crushed coriander seeds, crushed cumin seeds, chile powder, turmeric, dried chile flakes, salt, and black pepper. Cook until the vegetables are very soft but not browned.
2. Add Cilantro and Cauliflower
Stir in the coarsely chopped cilantro and cauliflower immediately.
3. Simmer Soup
Add the chicken broth and water to the pot. Raise the heat to bring the mixture to a boil, and then reduce it to a simmer. Allow the soup to simmer for about 30 minutes until the cauliflower is very tender.
4. Coarsely Purée
Once the cauliflower is tender, stir the soup vigorously to coarsely purée it. Taste the soup and adjust the seasoning with additional salt and black pepper if needed.
5. Serve
Serve the soup hot, garnished with a dollop of yogurt, a sprinkle of chopped cilantro or mint, and a squeeze of lime juice.
Swap cauliflower for sweet potatoes. Add red lentils for protein and texture. Use curry powder and a touch of garam masala for a different spice profile. Garnish with cilantro and a squeeze of lime.
Incorporate chickpeas for protein. Add carrots, zucchini, and bell peppers in place of or in addition to cauliflower. Spice with ras el hanout or a blend of cumin, cinnamon, and coriander. Finish with a drizzle of olive oil and a sprinkle of chopped mint.
Add tofu for protein and various mushrooms for umami depth. Flavor with soy sauce, miso, or hoisin sauce. Use a splash of rice vinegar for acidity. Finish with green onions and toasted sesame seeds.
Mix in diced tomatoes, green beans, and zucchini alongside or instead of cauliflower. Include cannellini beans for protein and texture. Season with Italian herbs like basil and oregano. Serve with a sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil.
Use broccoli instead of cauliflower. Introduce ground almonds or almond butter for a nutty creaminess. Adjust spices to include a pinch of nutmeg. Garnish with toasted almond slices and chives.
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