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 tsp fresh ginger, minced
- 3 tsp cumin powder
- 1 tsp turmeric powder
- 1 tbsp olive oil
- Salt, to taste
- 1/2 cup (120 ml) seedless grapes, halved
- 4 cups (960 ml) 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: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 7
- Sodium: 600
- Fat: 5
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0