CAULIFLOWER SOUP

Cauliflower Soup

Ingredients:

Ghee (or) Vegetable oil - 1 tbsp

Cauliflower - 1 Small (Broken into florets)

Potatoes - 2 (Diced)

Water - 3 tbsp

Garlic paste - 1 tsp

Ginger paste - 1 tbsp

Turmeric powder - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 tbsp (Slightly crushed)

Vegetable stock - 4 cups

Salt and pepper - to taste

Plain yogurt - 1 ¼ cups

Method:

1. Heat the ghee in a large, heavy bottom pan.

2. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.

3. Stir in the garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook, stirring frequently for 3 minutes.

4. Add the stock and season to taste with salt and pepper.

5. Bring to a boil, then cover and simmer for 20 minutes.

6. Remove the pan from the heat and let cool slightly.

7. Ladle the mixture into a food processor or blender and process until smooth.

8. Return to the pan and stir in the yogurt. Reheat gently until piping hot.

9. Taste and adjust the seasoning, if necessary, and serve immediately.