Spiced Indian Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 117.5
- Total Fat: 2.9 g
- Cholesterol: 0.6 mg
- Sodium: 490.0 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 4.6 g
- Protein: 4.9 g
View full nutritional breakdown of Spiced Indian Cauliflower Soup calories by ingredient
Introduction
Mild spicy soup. Creamy and warming, good as a starter or light meal. Makes 8 1-cup servings.Recipe is from Vegetarian Cooking by Ron Denny and Christine Ingram, adjusted according to my taste. Mild spicy soup. Creamy and warming, good as a starter or light meal. Makes 8 1-cup servings.
Recipe is from Vegetarian Cooking by Ron Denny and Christine Ingram, adjusted according to my taste.
Number of Servings: 8
Ingredients
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1 large potato, peeled and cubed
1 large cauliflower head, chopped
1 large onion, chopped
1 Tbsp canola oil
1/4 cup water
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1 1/2 tsp garlic, minced
1 tsp ginger, ground
1 tsp cumin
1 Tbsp yellow mustard
1 Tbsp coriander seed, ground
1 tsp black pepper
2 tsp turmeric, ground
1/4 tsp cayenne
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2 cubes Knorr Vegetarian Vegetable Bouillon
4 cups water
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1 1/4 cup Dannon Light & Fit Vanilla Yogurt
Directions
1----Remove stems from cauliflower head and chop flowers. Peel and cube potato. Chop onion.
2----Pour the oil and 1/4 cup water into a large lidded pot. Add vegetables. Cook on medium heat until simmering can be heard. Reduce heat, cover, and cook for about 10 minutes.
3---Meanwhile, prepare the bouillon with the 4 cups water to make vegetable stock.
4---Stir in garlic and spices, and cook them for about 2 minutes. Add stock.
5---Increase heat back to medium and bring to a boil. Cover, reduce heat again, and cook for about 20 minutes.
6---Use a blender or food processor to puree half or all of the soup, according to desired texture.
7---Stir in yogurt, adjust seasonings to taste, and serve. Garnish with parsley or croutons, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.
2----Pour the oil and 1/4 cup water into a large lidded pot. Add vegetables. Cook on medium heat until simmering can be heard. Reduce heat, cover, and cook for about 10 minutes.
3---Meanwhile, prepare the bouillon with the 4 cups water to make vegetable stock.
4---Stir in garlic and spices, and cook them for about 2 minutes. Add stock.
5---Increase heat back to medium and bring to a boil. Cover, reduce heat again, and cook for about 20 minutes.
6---Use a blender or food processor to puree half or all of the soup, according to desired texture.
7---Stir in yogurt, adjust seasonings to taste, and serve. Garnish with parsley or croutons, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user WAIT4IT.