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Saturday, November 22, 2014

Recipes–Curried Cauliflower And Potato Soup

This is a variation on alu gobi, the classic Indian vegetarian dish.  This is far simpler to prepare because there is not a lot of grinding of spices and frying, and the lighter flavor is perfect for a soup.

Curried Cauliflower and Potato Soup

* 1 med. cauliflower, cut into medium-sized florets (discard the hard stems)

* 3 medium Yukon Gold potatoes, cut into quarters

* 2 small turnips, peeled, quartered

* 1 lg. Tbsp. curry powder

* 2 tsp. cumin powder

* 2 tsp. turmeric

* 2 Tbsp. sweet mango chutney

* 2 tsp.  Bay Spice

* 5 cloves

* 1 small piece whole cinnamon stick

* 5 whole black peppercorns

* 1/4 cup raisins

* 2 low-salt vegetarian bouillon cubes

* 1 Tbsp. honey

* 2 Tbsp. olive oil

- Put the cauliflower, turnips, and potatoes in a large pot with approximately 2-3” of water.

- Sprinkle the curry powder, cumin, and Bay Spice over the vegetables and mix well; add the raisins, spices, olive oil, and honey; mix again

- Place the bouillon cubes into the cooking water, and break up with wooden spoon

- Bring to a boil, reduce heat to low, and cook for about 25 minutes, stirring once or twice.  The potatoes and cauliflower should be soft when you pierce with a sharp knife or fork

- Taste the liquid, add more powdered spices, salt and pepper to taste

- Mix well, cook for another 10 min., plate, garnish with a few sprigs fresh coriander or parsley, and serve.

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