Taste of Home
Creamy Cauliflower Pakora Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 8 servings (3 quarts).
My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Ingredients
-
1 large head cauliflower, cut into small florets
-
5 medium potatoes, peeled and diced
-
1 large onion, diced
-
4 medium carrots, peeled and diced
-
2 celery ribs, diced
-
1 carton (32 ounces) vegetable stock
-
1 teaspoon garam masala
-
1 teaspoon garlic powder
-
1 teaspoon ground coriander
-
1 teaspoon ground turmeric
-
1 teaspoon ground cumin
-
1 teaspoon pepper
-
1 teaspoon salt
-
1/2 teaspoon crushed red pepper flakes
-
Water or additional vegetable stock
-
Fresh cilantro leaves
-
Lime wedges, optional
Directions
-
1.
In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.
Nutrition Facts
1-1/2 cups: 135 calories, 1g fat (0 saturated fat), 0 cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC