Spicy Cauliflower-Potato Soup Recipe
Browning the potatoes and cauliflower adds an extra dimension of full, rich flavor to this exotically spicy soup.
Ingredients
| 3 | pounds | white potatoes* |
| 1 | medium head | cauliflower, broken into bite-sized florets, tough stalks discarded |
| 6–8 | tablespoons | vegetable oil, divided |
| 1 | medium | onion, pureed |
| 3 | cloves | garlic, crushed |
| 1 | 1-inch piece | ginger, peeled and grated fine |
| 1 1/2 | teaspoons | ground coriander |
| 1/2 | teaspoon | ground turmeric |
| 1/2 | teaspoon | ground cumin |
| 1/2 | teaspoon | ground chili powder |
| ½–1 | teaspoon | freshly ground black pepper |
| 2 | tablespoons | tomato paste |
| 6 | cups | chicken stock** |
| 1 | teaspoon | salt |
| ~ | chopped cilantro for decoration | |
| *Select firm white potatoes or Yukon Gold for this soup. Russet potatoes will become mushy. **Use homemade or a quality brand of chicken stock for best flavor. |
Directions
- Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly.
- Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes.
- Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat.
- Add the cubed potatoes and lightly brown them. Remove and set aside.
- Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside.
- Add the remaining oil, heat and add the onions. Cook for 3 to 5 minutes, until softened but not brown, adjusting the heat as needed to prevent burning.
- Stir in the garlic and ginger and cook for one minute more.
- Sprinkle the coriander, turmeric, cumin, chili powder and black pepper over the onions and cook for one minute.
- Add the tomato paste and mix well.
- Pour in ½ cup of stock, mix well and cook for 2 minutes. Adjust the heat as needed to prevent burning.
- Continue adding the stock, 1 cup at a time.
- Stir in the browned potatoes and cauliflower and mix well.
- Add the mashed potatoes and mix well.
- Bring the soup to a boil and reduce heat to a slow simmer. Cover and cook for 20 minutes to allow the flavors to meld.
- Add the salt, adjusting as needed to taste.
- Ladle the soup into bowls and top with cilantro.
Preparation Time:
About 1 hour.
