Spiced Indian Cauliflower Soup

Adapted from Christine Ingram: Vegetarian & Vegetable Cooking

Ingredients

2 red potatoes, diced

1 small head of cauliflower, diced

1/2 onion, sliced

1 tsp safflower oil

2 garlic cloves, pressed

2 Tbs fresh ginger, minced

2 tsp turmeric

1 tsp cumin

1 tsp mustard seeds

2 tsp coriander seeds

4 cups water

2 vegetable bouillon cubes, no salt added

2 6oz containers of plain yogurt

2 tsp sea salt

1 tsp freshly cracked pepper

cilantro, for garnish

Directions

1. Put potatoes, onions, cauliflower, oil, and 1/2 cup water in a large pot, bring to a boil, cover, reduce heat, and let it simmer for 10 minutes.

2. Meanwhile, put coriander seeds and mustard seeds in a mortar and grind to a fine powder with the pestle.

3. Add garlic, ginger, and remaining spices to the pot; cook 2 minutes.

4. Add 4 cups of water, bring to a boil, then add bouillon cubes, cover and let simmer for 15 minutes.

5. Take pot off the stove, puree with immersion blender, and stir in yogurt.

This was the first recipe that I made out of the new cookbook Eric got me for my birthday. It made the house smell so good with all the Indian spices cooking. The smells reminded me of one of my favorite restaurants in St. Paul, Everest On Grand. Now I want to explore more Indian recipes.