Even if you are not a cauliflower fan, you will enjoy this spicy soup.
Ingredients
1 tbsp turmeric
1 tsp mustard seeds or 1 tbsp Dijon mustard
1/2 tsp Tabasco sauce
4 cups chicken stock (or water, if you're vegetarian)
salt and black pepper to taste
1/2 cup half and half cream
1 tbsp turmeric
1 tsp mustard seeds or 1 tbsp Dijon mustard
1/2 tsp Tabasco sauce
4 cups chicken stock (or water, if you're vegetarian)
salt and black pepper to taste
1/2 cup half and half cream
1 head cauliflower, chopped
1 onion, chopped
1 potato, peeled and chopped tbsp olive oil
3 stalks celery, sliced thin
2 cloves garlic, chopped fine
1 tbsp ginger, minced
2 tsp cumin
1 onion, chopped
1 potato, peeled and chopped tbsp olive oil
3 stalks celery, sliced thin
2 cloves garlic, chopped fine
1 tbsp ginger, minced
2 tsp cumin
Steps
- Cook the potato, cauliflower, onion, celery, and garlic in a large soup pot with the olive oil and 1/4 c of water. Stir continuously until hot. Reduce heat, cover, and cook for about 10 minutes.
- Stir well, then add the ginger and all of the spices and seasoning. Cook for about 5 more minutes; stirring every minute or so.
- Add the chicken stock, bring to boil, then reduce heat and simmer for 20 minutes uncovered. Cook until potatoes are done.
- You now need to blend just a little. It should still be a little chunky. If you have a stick blender, remove the pot from heat (ALWAYS) and use it. I like to use the stick blender because it's not so messy or dangerous. Be careful, when liquids get hot and steamy, they bubble and spatter. (Speaking from painful experience!)
- Pour into serving bowls and swirl with a spoonful of half & half in each one.