Name: Creamy Cauliflower Pakora Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Cauliflower Pakora Soup

1. 1 large head cauliflower, cut into small florets -

2. 5 medium potatoes, peeled and diced -

3. 1 large onion, diced -

4. 4 medium carrots, peeled and diced -

5. 2 celery ribs, diced -

6. 1 carton (32 ounces) vegetable stock -

7. 1 teaspoon garam masala -

8. 1 teaspoon garlic powder -

9. 1 teaspoon ground coriander -

10. 1 teaspoon ground turmeric -

11. 1 teaspoon ground cumin -

12. 1 teaspoon pepper -

13. 1 teaspoon salt -

14. 1/2 teaspoon crushed red pepper flakes -

15. Water or additional vegetable stock -

16. Fresh cilantro leaves -

17. Lime wedges, optional -

How to cook deliciously - Creamy Cauliflower Pakora Soup

1. Stage

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.