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.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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; 16 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 32 mg cholesterol; 839 mg sodium. 775 mg potassium; 25 g carbohydrates; 5 g fiber; 6 g sugar; 11 g protein; 0 g trans fatty acid; 429 IU vitamin a; 65 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 112 mcg folate; 0 mcg vitamin b12; 117 mg calcium; 3 mg iron;

Reviews