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Monday, March 16, 2009

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.

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

  1. Heat the canola oil in a pot, add the onions, ginger, garlic and sauté till aromatic and onion gets translucent
  2. Add the rest of the ingredients, except yogurt, stir well, cover and cook till cauliflower is done but nor mushy; adjust salt to taste
  3. If serving as a thick curry, puree or mash the reserved garbanzo beans and cook till thickened to desired consistency
  4. Beat the yogurt till slightly creamy, keep handy
  5. 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

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