45 minutes
A warming and hearty soup packed with the flavors of cauliflower and aromatic spices, garnished with yogurt, herbs, and lime juice.
0.25 fluid ounces
Onion, diced
each
Carrot, diced
each
Coriander Seeds, crushed
teaspoons
Cumin Seeds, crushed
teaspoons
teaspoons
teaspoons
teaspoons
to taste
to taste
Cilantro Sprigs, coarsely chopped
sprigs
Cauliflower, coarsely chopped
cups
cups
cups
as needed for garnish
as needed for garnish
Mint, chopped
as needed for garnish
as needed for garnish
1. Sauté Vegetables and Spices
Warm the olive oil in a heavy-bottomed soup pot over medium heat. Once the oil shimmers, add the diced onion and carrot. Cook until they become soft without browning. Stir in the crushed coriander and cumin seeds, chile powder, turmeric, and dried chile flakes. Season with salt and black pepper.
2. Add Cauliflower and Liquids
Add the chopped cauliflower and cilantro sprigs to the pot, coating the cauliflower with the spices. Pour in the chicken broth and water, then bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for about 30 minutes until the cauliflower is tender.
3. Purée and Adjust Seasoning
Coarsely purée the soup directly in the pot. Taste and adjust the seasoning with more salt and black pepper if necessary.
4. Garnish and Serve
Serve the soup hot, garnished with a dollop of yogurt, a sprinkle of chopped cilantro or mint, and a squeeze of lime juice for a fresh finish.
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