Creamy Cauliflower Pakora Soup Recipe

Creamy Cauliflower Pakora Soup Recipe
Creamy Cauliflower Pakora Soup Recipe photo by Taste of Home
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Creamy Cauliflower Pakora Soup Recipe

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My husband and I often crave Pakora, 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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

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, and, if desired, with lime wedges.
Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges. Yield: 8 servings (3 quarts).
Editor's Note: Look for garam masala in the spice aisle.
Originally published as Creamy Cauliflower Pakora Soup in Taste of Home February/March 2017

Nutritional 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.

  • 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
  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, and, if desired, with lime wedges.
  2. Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges. Yield: 8 servings (3 quarts).
Editor's Note: Look for garam masala in the spice aisle.
Originally published as Creamy Cauliflower Pakora Soup in Taste of Home February/March 2017

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