Let your imagination roam to India when it comes to toppers for this mildly spicy soup: toasted unsweetened coconut, coarsely chopped cashews, a dollop of yogurt and warm naan bread for dipping. The recipe comes from La Soupe, a nonprofit cafe in Cincinnati.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
55 mins
Servings:
4
Yield:
5-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt butter over medium heat until lightly browned and nutty in aroma. Add onion; cook until soft, translucent and slightly browned, about 2 minutes. Add celery; cook until soft, about 3 minutes. Add garlic; cook for 1 minute. Add curry powder, cumin, allspice, coriander, smoked paprika and pepper; cook, stirring, until fragrant, about 30 seconds. Add cauliflower, stirring to coat in spice mixture.

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  • Add broth. Increase heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, until cauliflower is very tender, about 30 minutes. Cool slightly. Puree half of the soup in a blender or food processor until smooth, then return it to the pot with remaining soup. Stir blended and not-blended soups to combine, season with salt and pepper, and return to a simmer over medium heat. Serve with naan and garnishes, if desired.

Nutrition Facts

271 calories; fat 16g; cholesterol 32mg; saturated fat 9g; carbohydrates 25g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 5g; sugars 6g; protein 11g; vitamin a 429.1IU; vitamin c 65.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.8mg; vitamin b6 0.3mg; folate 112.5mcg; vitamin b12 0.2mcg; sodium 839mg; potassium 775mg; calcium 117mg; iron 2.7mg.
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Reviews

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