Curried Cauliflower Soup

1 large onion, chopped
3-4 cloves garlic, chopped
2 Tbsp. (30 ml.) extra virgin olive oil
1 large potato, diced
1 small cauliflower, chopped
1 Tbsp. (15 ml.) grated ginger root
2 tsp. (10 ml.) ground turmeric
1 tsp. (5 ml.) ground cumin
1 tsp. (5 ml.) mustard seeds
2 tsp. (10 ml.) ground coriander
4 cups (1 liter) water
1 cup (250 ml.) or more, to taste, milk
2 eggs
salt 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.