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Cauliflower Coriander Soup

3 tbsp. vegetable oil
2 onions, chopped
1-inch piece fresh ginger, peeled and cut in matchsticks
4 garlic cloves, chopped
1 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. turmeric
1/8 tsp. cayenne
2 potatoes
2 heaping cups small cauliflower florets
7 cups chicken broth
1 cup heavy cream

In a large saucepan, heat oil over moderately high heat until hot, but not smoking.
Add onions, gingerroot, and garlic and stir fry until onions are golden brown.  Add cumin,
coriander, turmeric and cayenne and cook, stirring, 1 minute.  Peel potatoes and cut
into 1/2 inch dice.  Stir into onion mixture: potatoes, cauliflower, broth and salt to taste and
simmer until potatoes are tender about 10 minutes.
In a blender, puree soup in batches and strain through a coarse sieve into a large pan,
pressing on solids.  Stir in cream and reheat soup over moderate heat. 


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