3.8/5 rating (27 votes)

Cauliflower Shorba

Cauliflower Soup

Heat Mild
Serves 4
Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-CALORIES WHEAT-FREE GLUTEN-FREE
Prep 10 mins
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.