spicy cauliflower soup.

It doesn't get much easier than this. Simple, hearty and healthy, this is one of those soups you could eat bowl after bowl of and never feel guilty. I find cauliflower soup has a tendency to be really fatty with all the cream, potato and cheese added. No starch, no gluten, and no grains, this soup will leave you feeling as light as a feather!


Spicy Cauliflower Soup
   Serves 4-6

- (1/4) cup of olive oil
- (1) onion, peeled and diced
- (1) carrot, peeled and diced
- (1) teaspoon ground coriander
- (1) teaspoon cumin
- (1) teaspoon chili powder
- (1) teaspoon curry powder
- (1/4) teaspoon turmeric
- (1/4) teaspoon dried chili flakes (more if you like it spicy)
- (1) teaspoon salt
- (1/2) teaspoon fresh-ground pepper
- (6) cilantro sprigs, coarsely chopped
- (1) large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
- (3) cups of chicken broth
- (3) cups of water

For garnish:

- a dollop of plain yogurt (per bowl)
- chopped cilantro or mint
- a squeeze of fresh lime juice

I generally like to chop up all my veggies first...it makes it a lot easier when you're working away at the soup.

Heat oil in a soup pot over medium heat. Add the onion, carrot, coriander, cumin, chili powder, curry powder, turmeric, chili flakes, salt and pepper. Cook, stirring often until onions are soft but not browned.

 

When softened, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. 

 
Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. I ended up using a potato masher to break down the veggies a little more.


Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 

Enjoy!