This is a great fall soup – it’s thick and spicy.
| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Servings |
people
|
Ingredients
- 4 tbsp coconut oil
- 1/2 tsp cumin seed
- 1/2 tsp fennel seed
- 1 tsp fenugreek seed
- 1 large onion peeled and chopped
- 1 large potato washed and cubed
- 2 tsp fresh ginger grated
- 2 cloves garlic peeled and minced
- 1 fresh hot chili minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fresh turmeric grated
- 1 tsp ground cayenne pepper
- 1 large head cauliflower broken into small pieces
- 1 1/2 cups fresh tomatoes chopped
- 1 tbsp sea salt
- 4 cups water or vegetable or bone broth
Ingredients
|
|
Instructions
- Heat oil in a large stock pot.
- Once hot add cumin seeds and cook over medium heat for about 1 minute.
- Add fennel and fenugreek seeds and cook 30 seconds more.
- Add onion and potato and stir cooking for 5 minutes.
- Add ginger, garlic and green chile and cook for one minute more.
- Reduce heat to medium low and add coriander, cumin, turmeric and cayenne. Stir for one minute.
- Add cauliflower and tomatoes and salt and stir for one minute.
- Add liquid of choice and bring to a boil over medium high heat. Cover and lower heat to a simmer and cook for 25 minutes.
- Adjust your seasoning and allow to cool slightly.
- With an immersion blender or potato masher, blend to desired texture. Ladle into bowls.
- Add any desired toppings such as cauliflower dumplings or yogurt. Squeeze lime juice over, add a few grinds of black pepper.
- You can add 2 tablespoons cooked rice to the center of each bowl, scatter with cilantro and serve.
Share this Recipe