Cauliflower & Spinach Yogurt Soup
This cauliflower and spinach dish can be served as a slightly thin but chunky soup or as a fairly thick curry with coconut-rice or naan. What I like about this version is the splash of yogurt to add some creaminess in the end.
Bell peppers, carrots, even potatoes are a great way to make this soup hearty, if preferred.
Ingredients
½ cup cooked/canned) garbanzo beans*
2-3 cups cauliflower florets
2-4 cups baby spinach leaves, cleaned
6 cups vegetable stock**
1 small yellow onion diced finely
4-6 garlic cloves, minced finely
2 Tbsp fresh grated ginger
1 cup diced tomatoes (canned or fresh)
2 Tbsp Madras curry powder
1 tsp cayenne pepper powder
1 tsp black pepper powder
1 cup fat free plain yogurt
chopped spring onion for garnish
1 Tbsp canola oil
salt to taste
* 1 cup if making into a thick curry, reserve half of it for thickening
** or bullion cubes dissolved in water per package directions
Preparation
- Heat the canola oil in a pot, add the onions, ginger, garlic and sauté till aromatic and onion gets translucent
- Add the rest of the ingredients, except yogurt, stir well, cover and cook till cauliflower is done but nor mushy; adjust salt to taste
- If serving as a thick curry, puree or mash the reserved garbanzo beans and cook till thickened to desired consistency
- Beat the yogurt till slightly creamy, keep handy
- Before serving, stir in some yogurt to desired proportion (I like a generous ½ cup of yogurt per 2½ cups of soup) and garnish with chopped spring onions
Labels: cauliflower, chick peas, sbd, sbd2, soup, spinach, vegetarian
0 Comments:
Post a Comment
<< Home