Directions:
- 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
- 2. When very soft but not browned, 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.
- 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
- 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
- VARIATIONS.
- For a richer soup, use all chicken broth.
- For a lighter, vegetarian soup, use all water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.25 Kcal (562 kJ) | ||
| Calories from fat | 85.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 15% | |
|---|---|---|---|
| Sodium | 481.63mg | 20% | |
| Potassium | 517.56mg | 11% | |
| Total Carbs | 9.94g | 3% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 65.5mg | 109% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.95 Kcal (142 kJ) | ||
| Calories from fat | 21.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 15% | |
|---|---|---|---|
| Sodium | 121.79mg | 20% | |
| Potassium | 130.87mg | 11% | |
| Total Carbs | 2.51g | 3% | |
| Sugars | 0.93g | 15% | |
| Dietary Fiber | 0.9g | 14% | |
| Protein | 0.69g | 5% | |
| Vitamin C | 16.6mg | 109% | |
| Iron | 0.1mg | 3% | |
| Calcium | 15.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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