When you crave a nice spicy warm soup and do not want to go through the hassle of making curry, my Cauliflower and Potato Curry Soup does the trick!
This is one of my special recipes, it is an Indianish recipe and is vegan. Cauliflower and Potato curry is quite common in India. In Hindu temples, when they serve food, you will find a thin curry to be had with roti bread that is made with these vegetables. You can use as little or as much water you want to make this soup style or a thicker drier curry.
Based on your preference, you can switch the vegetables, if you want to make it sweeter, try substituting cauliflower with carrots and peas, and even potatoes can be switched with sweet potatoes.
The use of vegetable stock makes this dish more flavorful, and you can always use a combination of half water and half stock, or just water. If you want to double this recipe, then simply double the recipes.
The warm spices and vegetables in this soup makes this dish a good supper for winter/fall/spring seasons. This soup is especially good for Vata dosha based on the principles of Ayurveda. Addition of half a cup of tomato will make this soup hearty.
2 Tablespoons vegetable oil
1 cup white onion, chopped
1 Tablespoon peeled fresh ginger, minced
1 cup peeled diced potatoes
1 teaspoon sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1 Tablespoon ground coriander
2 cup cauliflower florets, chopped in 2 inch pieces
2 cups HOT vegetable stock
2 Tablespoons chopped cilantro, for garnish
In a 3 qt saucepan over medium heat, heat oil.
When the oil is hot, add onion, ginger, salt, and potatoes.
Saute for 5 minutes. Add cauliflower. Mix.
Add ground spices, mix. Saute for a couple of minutes.
Add vegetable stock, reduce heat to simmer. Cover and cook for 25 minutes.
Garnish with cilantro, and serve.