|photo from The English Kitchen|
by Ameila Saltsman
Makes 6-8 servings
1 Tablespoon vegetable oil or ghee (clarified butter)
1 tsp cumin seeds
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 to 1/2 tsp red pepper flakes
1 tsp kosher or sea salt
1 onion, chopped
1 large clove garlic, finely chopped
2 Tablespoons freshly grated ginger
1 head cauliflower, cleaned and trimmed into florets
4-6 cups vegetable stock (or chicken stock for a non-veg meal)
1 cup shelled English peas
2 Tablespoons each chopped mint, chives, and cilantro
In a wide pot, heat oil or ghee over medium heat. Add cumin seeds, stir and cook until brown, 1-2 minutes. Add turmeric, coriander, cumin, red pepper and salt and cook until fragrant 30-60 seconds. Add onion and cook until soft, about 3 minutes, then add the garlic and ginger and cook 1 minute more.
Stir in cauliflower and about 1/4 cup water and cover pot to par-cook the cauliflower.
After 5 minutes add the broth. Turn the heat to medium-low and simmer soup until cauliflower is very tender, 15-20 minutes.
Remove from heat. Puree the soup, adding a little water if it seems too thick, and season to taste with salt.
Return soup to medium-low heat, add the peas, and simmer just until they are tender but still bright green.
Give the soup a squeeze of lime and serve the soup topped with a sprinkling of chives, mint, and cilantro.
Thanks Good Food!