Cauliflower Shorba
Cauliflower Soup
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 30 mins
A gorgeous wholesome soup with lovely earthy Indian flavours which is low in calories as an added bonus.
Hari says
In India a shorba is usually a drink rather than a thick soup and they are consumed when it's cold as a warming drink to warm the hands as well as the body. They tend to be packed with herbs and spices and are spicy to give you a hearty health boost when the cold weather hits.
Cauliflower makes a really wonderful shorba that's simple to make yet bursting with depth. You can add other vegetables to this if you want to make it into more of a mixed vegetable soup. I have made this one fairly thick so it can be eaten as a delicious warming lunch dish or as a starter but if you want to go for the real deal then just add some hot water and sip in cups.
- Ingredients
- Method
- 2 tbsp oil
- 1 bay leaf
- 6 cloves of garlic, sliced
- 1 green chilli
- 1 tsp salt
- 1 small cauliflower, chopped
- 750ml water
- 1 tsp cumin, roasted and roughly crushed
Method
- Heat oil and add a bay leaf. Stir in the garlic and sauté until brown.
- Roughly chop the chilli and add to the pan.
- Add the chopped cauliflower and salt then cover with the water and bring to the boil. (You could use a stock.)
- Leave to simmer for about 20-30 minutes until the cauliflower is soft.
- Remove the bayleaf and blitz the soup in a liquidiser.
- Return to the stove and simmer for 5 minutes.
- Serve in small bowls topped with a sprinkling of roasted cumin seeds.
Jenny
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