Gobi Ka Soup
Recipe from Vegetarian Indian
http://www.barnesandnoble.com/readouts/vegetarian-india-a-journey-through-the-best-of-indian-home-cooking/
Over this holiday break I have been on a "preparing vegetables" kick. I tried to imitate different delicious veggies from one of my favorite Italian superettes on Staten Island, A & C and then this weekend I was browsing through Barnes and Noble and came across "Vegetarian Indian." I took a picture of one of the first recipes; it was for Cauliflower Soup. I love Cauliflower and Indian spices and I just decided to make it happen. It was pretty easy to prepare and it was warming and flavorful. Look at all the spices you need in order to prepare the soup!
At first you just heat up the oil. When it's hot, you add the cumin seeds (1/2 teaspoon) and then, after two seconds, the fennel seeds (1/4 teaspoon). Heat
Then, add a chopped onion and a chopped potato. (There was supposed to be a green chili pepper but it somehow got lost on the trip from the supermarket to the house). Stir and keep it going for five minutes.
After the five minutes, add the ground coriander, cumin, turmeric and chili powder.
At that point, I added the cauliflower and cilantro and stirred for one minute. Then, I added four cups of water and put the pot on medium/high heat. When it came to a boil, I lowered the heat and it then simmered for 25 minutes.
After that, I used my Cuisine Art immersion blender to make it into a smooth soup. I also added salt - 1 1/2 teaspoons and 5 tablespoons of heavy cream.
There we go! A nice winter dish to curl up with on the couch.
