Indian Cauliflower Soup (Gobi Ka Soup)

Soups, on the other hand, are full of all the nutrition and sustenance you need to not feel depleted or deprived. The rage recently was juicing, but juicing takes out all the fiber, not that that is bad, but in the winter, we want that fiber and warmth! Foods like to be whole.

Fruits and vegetables hold a tremendous amount of nutrients in the peel, pulp, rind, and flesh. So whatever soup you are making, consider the peels, for a more nutritious and nourishing meal.

Most important, using whole fruits and vegetables means getting every bit of the fiber.

When I cook cauliflower, I include the leaves. Sometimes, I fry them crispy as garnish for a pureed soup and sometimes I chop them very fine and roast with cumin. So many nutrients that we can use!

Video Recipe:


Cauliflower-sauce-1Indian Cauliflower Soup (Gobi Ka Soup)

4 Tablespoons olive oil (or ghee authentic Indian)

2 teaspoons cumin

1/2 teaspoon fennel

2 medium organic onions cut into a small dice (about 1#)

2 medium organic potatoes with the skin (you can use sweet potatoes- more nutrients more

color) small 1/4 inches dice

3 teaspoons grated fresh ginger

3 cloves minced garlic

1 fresh hot chili pepper (use your best judgments for heat- I like green jalepeño chile for their

medium heat and yummy flavor)

3 teaspoons ground coriander

1/2 teaspoon turmeric (dried or fresh)

4 cups cauliflower with leaves  (2 small or one large) cut into 1 inch pieces

3 medium tomatoes

5 cups stock- chicken or vegetable

Fresh cilantro and fresh limes

yogurt or cream

indianspicesHeat the oil or ghee on high in a large enough pan to hold all the ingredients plus 5 cups of stock. When your oil is hot, add the cumin and fennel seeds and allow them to warm and begin to give off their spice aroma (2-4 seconds). Add onions and potatoes. Stir constantly, for 5-8 minutes and then add ginger, garlic and chili pepper. Stir for 2-3 minutes. Reduce the heat to medium and add the coriander, turmeric, cauliflower, tomatoes, and stock or water. Bring to a gentle boil and reduce the heat to simmer and cook for approx. 30 minutes. After 30 minutes the vegetables should be soft and well cooked and either using an immersion blender or a stand up blender, blend the soup in batches to a smooth consistency.

This soup can be refrigerated up to 4 days and reheated.

To serve: heat and top with fresh cilantro and fresh squeezed lime and a dollop of yogurt or heavy cream.  Serve 6

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