Curried Cauliflower Soup with Spinach

Yield: 6-8 servings

INDIAN FORMULA
2 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1 tablespoon garlic-ginger paste (see note)

SOUP
1 small head cauliflower, chopped
1 yellow onion, diced
2 Yukon Gold potatoes, diced
4 cups chicken or vegetable broth
1 tablespoon sugar
1/2 teaspoon salt
4 handfuls baby spinach leaves
1/2 cup cream, milk or coconut milk (optional)

GARNISH
2 red onions, sliced thin
3 tablespoons oil
1/4 teaspoon salt
2 tespoon mustard seeds
1/2 cup plain yogurt

Heat a little oil in a large stockpot over medium heat. Add the Indian Formula and cook until fregrant, about 1 minute. Add the cauliflower onion and potatoes and saute until slightly tender, 5-8 minutes.

Add the broth, sugar and salt. Simmer, uncovered, over medium-low heat for 20-25 minutes, until the vegetables are soft. Just before serving, stir in the spinach and optional cream or coconut milk.

While the soup is cooking, make the garnish: Heat the oil in a medium saute pan over medium-high heat. Add the onion slices, salt and mustard seeds. Cook until the onions are golden brown, 8-10 minutes.

Ladle the soup into bowls and dollop a spoonful of the yogurt on top of the soup. Spoon a little of the onion mixture on top of the yogurt. Serve warm.

Note: Garlic-Ginger Paste – This is a simple handy seasoning for a variety of Eastern dishes. You can measure tablespoonfuls into little zip-lock bags or pour the paste into ice cube holders for easy “grab and go” use.

10 cloves garlic
1 1/2-inch piece ginger
water
touch of lemon juice (to keep from coloring)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2006 Copyright Alison Anton – All rights reserved.