creamy cauliflower pakora soup
Soups & Salads
Creamy Cauliflower Pakora Soup
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie,
Ingredients
- 1 large head cauliflower, cut into small florets
- 5 medium potatoes, peeled and diced
- 1 large onion, diced
- 4 medium carrots, peeled and diced
- 2 celery ribs, diced
- 1 carton (32 ounces) vegetable stock
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- water or additional vegetable stock
- fresh cilantro leaves
- lime wedges, optional
Directions
- In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.
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