Indian Spiced Cauliflower Soup
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Indian Spiced Cauliflower Soup

👤 4 servings easy 🌍 Indian smittenkitchen.com ↗

This aromatic Indian spiced cauliflower soup from Smitten Kitchen is a vegan-friendly alternative to heavy cream-based soups, infused with warming spices like cumin, coriander, turmeric, and fennel. Inspired by Madhur Jaffrey's vegetarian Indian cooking, it's a simple yet deeply flavorful dish that comes together in about an hour and is so good you'll want to double the recipe immediately.

VeganVegetarianSoupDairy-FreeGluten-FreeOne-PotFallWinterHealthy

Ingredients

  • 2 tbsp olive or peanut oil
  • 0.5 tsp whole cumin seeds
  • 0.25 tsp whole fennel seeds
  • 1 medium onion
  • 1 medium (about 6 ounces) potato
  • 2 tsp fresh ginger
  • 2 garlic cloves
  • 1 fresh hot green chili
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 0.25 tsp ground turmeric
  • 0.25 tsp red chili powder or cayenne
  • 3.5 cups cauliflower florets
  • 2 medium tomatoes
  • 1.5 tsp salt
  • 3 cups water
  • heavy cream or yogurt
  • 0.5 cup cooked basmati or long-grain white rice
  • handful fresh cilantro
  • freshly ground black pepper
  • lime wedges
  • toasted pita or naan wedges

Instructions

  1. Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat.
  2. Once hot, add the cumin seeds and a few seconds later, the fennel seeds.
  3. Pause 2 seconds and then add the onions and potatoes.
  4. Stir and sauté for 5 minutes.
  5. Add the ginger, garlic and green chiles and stir for 1 minute more.
  6. Turn the heat to medium low and add the ground coriander, cumin, turmeric and red pepper.
  7. Stir for 1 minute.
  8. Add the cauliflower, tomatoes and salt and stir for 1 minute.
  9. Add 3 cups water, stir, and bring to a boil over medium-high heat.
  10. Cover, lower the heat again, and simmer gently for 25 minutes.
  11. If the soup seems a little thick, add up to 1 cup more water, as needed.
  12. Let the soup cool slightly, then blend it to your desired texture.
  13. Taste for seasoning and adjust as needed.
  14. Ladle into bowls and add a dollop of yogurt or tiny swirl (about 0.5 teaspoon) heavy cream, if desired.
  15. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the center of each bowl.
  16. Scatter with cilantro and serve with pita wedges on the side, if desired.

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