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Indian-Spiced Cauliflower Soup
- 2 tablespoons olive oil
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon whole fennel seeds
- 1 yellow onion, diced
- 1 medium-sized red potato or sweet potato, peeled and diced
- 1 large carrot, diced
- 1 stalk of celery, diced (optional)
- 1 tablespoon fresh ginger, peeled and chopped
- 2 large cloves garlic, peeled and chopped
- 1 teaspoon red chili flakes
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- Stems and core of one large head of cauliflower, roughly chopped
- 1 1/2 cups canned chopped tomatoes
- 1 teaspoon salt, plus more to taste
- 1 can full-fat coconut milk
- 3 cups vegetable stock
- Fresh cilantro, chopped
- 4 cups cooked brown rice
Heat oil in a Dutch oven or soup pot over medium-high heat.
Add the cumin and fennel seeds and simmer for 30 seconds. Add the onions, potatoes, carrots, and celery and stir everything together. Sauté for about 5 minutes, stirring occasionally to prevent burning.
Stir in the ginger, garlic, and chili flakes and sauté for another minute.
Turn the heat down to medium-low and stir in the coriander, cumin, turmeric, and cayenne for one minute. Add the cauliflower stems/core and stir vigorously for one minute, until the cauliflower is coated with spices.
Add the veggie stock, coconut milk, and salt to the pot and stir everything together.
Raise the heat to medium-high and bring the soup to a boil. Cover the pot and reduce the heat to medium-low. Summer for 30 minutes, until the vegetables are tender and some of the liquid has evaporated. Carefully transfer the soup to a blender and pulse until the vegetables are finely chopped but still maintain some texture. Serve over brown rice and sprinkle with cilantro.
Submitted by Shelby Thompson, Tucson CSA
Adapted from Smitten Kitchen