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Creamy Masala and cauliflower soup

Servings 4 -6

Ingredients

  • 1 grams cauliflower 600-700
  • 1 large onion chopped
  • 6-7 grams potatoes 8400-500 ) peeled and cubed
  • 1 clove large garlic minced
  • 1 apple cubed
  • 1 tbsp coconut oil
  • Pinch of asafoetida
  • 1 l hot vegetable broth or water
  • 1/2 tsp paprika powder
  • 2 1/2 tsp ground cumin
  • 1 tsp cinnamon
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp coconut blossom sugar
  • 1/4 tsp ground cloves
  • 1 tsp garam masala
  • Salt and black pepper
  • 250 ml coconut milk
  • leaves fresh coriander chopped

For the garnish

  • 1 tbsp coconut oil
  • 2 tsp cumin seeds
  • 2 tbsp pine nuts
  • 2-3 tbsp raisins

Instructions

  1. Wash and cut cauliflower.
  2. In a large pot heat coconut oil and add asafoetida. Add onions and garlic and fry until translucent. Add potatoes and roast for a couple of minutes. Add cauliflower, apples and vegetable broth or water. Bring to a boil and stir in salt, coconut blossom sugar and all other spices. Cover and let simmer for 10-15 minutes until potatoes and cauliflower are tender. Stir in coconut milk and bring to a boil again. Take off of heat and blend until creamy.
  3. For the garnish heat coconut oil in a small pan and add cumin seeds and pine nuts. Roast until golden-brown, add raisins. Take off of heat.
  4. Fill soup into bowls and garnish with fresh coriander leaves and pine nuts mixture.