Description
This boldly spiced cauliflower soup, topped with sweet grapes, offers a unique and refreshing twist on a classic dish.
Ingredients
Units
Scale
- 1 large cauliflower, roughly chopped (florets, stem, and leaves)
- 1 small red onion, diced
- 1 green chili, sliced
- 1 dried red chili (optional)
- 1 teaspoon fresh ginger, minced
- 3 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- Salt, to taste
- 1/2 cup seedless grapes, halved
- 4 cups vegetable broth
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a deep-bottomed pan over medium heat. Add cumin seeds and sauté until they begin to splutter.
- Add the minced ginger, green chili, and dried red chili. Cook for a few seconds until fragrant.
- Stir in the diced onions and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the chopped cauliflower, cumin powder, and turmeric powder. Stir well to coat the cauliflower with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the cauliflower is tender.
- Remove the soup from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and creamy.
- Adjust seasoning with salt if necessary. Serve chilled, topped with halved grapes and garnished with fresh cilantro.
Notes
For a spicier soup, add more green chili or include the optional dried red chili. The soup can be served hot or chilled, depending on your preference. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Garnish with fresh cilantro just before serving for added freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7
- Sodium: 600
- Fat: 5
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0