Curried Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion, chopped3-4 cloves garlic, chopped2 Tbsp. (30 ml.) extra virgin olive oil1 large potato, diced1 small cauliflower, chopped1 Tbsp. (15 ml.) grated ginger root2 tsp. (10 ml.) ground turmeric1 tsp. (5 ml.) ground cumin1 tsp. (5 ml.) mustard seeds2 tsp. (10 ml.) ground coriander4 cups (1 liter) water1 cup (250 ml.) or more, to taste, milk2 eggssalt and pepper to taste
Heat the oil in a large pot or dutch oven over medium heat. Add the onion and garlic, and sauté until the onion is translucent. Add the potato and cauliflower with the water and milk.
Add the ginger and spices. Stir well, and cook for another 2 minutes, stirring occasionally. Pour in the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for about 20 minutes, until all the vegetables are soft.
Blend, stir in eggs.
Serve immediately. Garnish with coriander if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAFFINSKI.
Add the ginger and spices. Stir well, and cook for another 2 minutes, stirring occasionally. Pour in the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for about 20 minutes, until all the vegetables are soft.
Blend, stir in eggs.
Serve immediately. Garnish with coriander if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAFFINSKI.
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 8.6 g
- Cholesterol: 98.4 mg
- Sodium: 124.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 9.1 g
- Protein: 12.5 g
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