Wednesday, December 31, 2014

Indian Spiced Cauliflower Soup

Britney had a busy day yesterday. She welcomed her 4th son into the world he is a beautiful little boy. It is a wonderful way to end a great year. Britney and baby are doing great.

This is a fun way to use cauliflower by adding some Indian spices to the soup. It makes it a yummy lunch or dinner. A great way to stay warm.


olive oil
1 large cauliflower head washed and chopped
3 T olive oil
1 C chopped up carrots
1 onion chopped
3 garlic cloves minced
2 tsp grated ginger root
1/4 C chia * optional
1 tsp cumin
1 tsp black mustard seeds
2 tsp turmeric
1 tsp salt
4 1/2 C water
1/2 C plain yogurt


1.  Place cauliflower on cookie sheet and drizzle with olive oil, and roast. Place in middle rack heated to 375. Cook about 25-30 until it starts to soften.
2. Put the oil in a large pot and put in the roasted cauliflower, carrots, onion, garlic, ginger, chia, cumin, mustard seeds, turmeric, and salt. Cook together on medium heat for 5-10 min. Until vegetables start to soften
3. Stir in the water and let mixture come to a low boil. Turn down the heat to medium low and put the lid on. Stir occasionally. Let cook for 30 min.
4. Place mixture into blender and puree you may have to do it in two batches. Then blend in the yogurt.
5. Serve warm with a nice naan bread. Happy New Year!

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