Ingredients
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1
-
1
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1
-
1
-
1
-
1
-
2
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1
-
1
-
2
-
-
-
-
-
Directions
Spiced Indian Cauliflower Soup,Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn’t have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes… then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I’m going to be making a lot more of this soup.,I’m not too sure about this soup. Everything in it I like. But I think for us, there was too much yogurt in it. My cauliflower was large but I don’t think that changed the taste. Thanks lolsuz 🙂 Made for PAC Spring 2010
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Steps
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1
Done
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Put the Potato, Cauliflower, and Onion in a Large Sauce Pot With the Oil and 3 Tablespoons of Water. |
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2
Done
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Heat Until Hot and Bubbling, Then Cover and Turn the Heat Down. Cook For About Ten Minutes. |
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3
Done
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Add the Garlic, Ginger, and Spices. Stir Well and Cook For Another Two Minutes, Stirring Occasionally. Pour in the Vegetable Stock and Season Well. |
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4
Done
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Bring to a Boil Then Cover and Simmer For About 20 Minutes. |
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5
Done
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Stir in the Yogurt, Adjust Seasonings Again If Needed. Serve With Cilantro. |
