Organic Cauliflower And Ginger Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
This delightful little soup is zesty and yet smooth, You can have it for brunch with a green salad and crackers, as an appetizer or a snack. Ingredients:
1 1/2 cup cauliflower |
1 1/2 cup potato |
2 cans chicken or vegetable stock |
3-4 cloves garlic |
1 tbsp ginger |
1/3 red onion |
1 green chile |
1 tbsp butter or margarine |
1 tsp cumin seeds |
1 tsp coriander seeds |
1 1/2 tsp turmeric |
* you can substitute curry powder if you wish here. |
Directions:
1. Start by washing and preparing your ingredients.
2. Mince your garlic
3. dice your onions and your ginger.
4. Carefully cut the chile lengthwise and remove the seeds
5. Slice it into tiny rings and then wash your hands.
6. Don't rub your eyes or nose until you've washed your hands.
7. peel your potatoes and remove any greenish bits or eyes
8. dice them
9. Add cumin and coriander seeds to a pestle.
10. Add the turmeric too and grind
11. Skip this step if you're using curry powder.
12. Get your stock ready in a mixing bowl
13. Melt your butter in your pot over medium to high heat.
14. Add the onion, ginger and garlic to the butter once it's melted and cook it until it smells delicious and your onions are clear.
15. add the chilies, turmeric, coriander & cumin seed (or curry) mixture to the pot
16. stir and be ready to add everything else in.
17. Stir it all up once or twice and then cover your pot and turn up the heat to high for 15-20 minutes.
18. Remove it from heat and let it stop bubbling
19. get out your trusty hand blender or boat motor as Emeril calls it
20. Blend, blend, blend
21. strain 1/2 of the mixture in an effort to thin the soup out. You can skip this step if you prefer your soup to be a thicker puree. I like mine thick.
22. ladle it into bowls and garnish with whatever you've got on hand. I used green onion, but coriander also works if you like it.
|
|