Indian Cauliflower Soup Art
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small cauliflower, cut into florets
- Salt water
- 1 teaspoon ghee or oil
- 1 liter vegetable stock
- 1 teaspoon, heaped turmeric
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon, heaped coriander powder
- 1 teaspoon curry powder, possibly spicy
- 1 piece (s) ginger (approx. 2 cm), finely diced
- 1 clove garlic, finely diced
- 0.5 ½ lemon (s), add the juice
- 100 g natural yohurt, possibly
Print Recipe
Pin Recipe Instructions
- Wash the cauliflower florets and cook in boiling water (lightly salted) until soft for about 13 minutes. Drain the water.
- Put the ghee or oil in another pot and briefly sweat the turmeric, garam masala, coriander, curry powder, ginger and finally the finely chopped garlic clove under low heat. Deglaze with the vegetable stock.
- Now add the cauliflower florets and puree the soup with a hand blender until creamy. If you like, add yoghurt to the soup and add lemon juice to taste.
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