Barbara Adams: Spicy Cauliflower-Potato Soup, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Spicy Cauliflower-Potato Soup

Browning the potatoes and cauliflower adds an extra dimension of full, rich flavor to this exotically spicy soup.

Ingredients

Serves 6–8

3	pounds	white potatoes*
1	medium head	cauliflower, broken into bite-sized florets, tough stalks discarded
6–8	tablespoons	vegetable oil, divided
1	medium	onion, pureed
3	cloves	garlic, crushed
1	1-inch piece	ginger, peeled and grated fine
1 1/2	teaspoons	ground coriander
1/2	teaspoon	ground turmeric
1/2	teaspoon	ground cumin
1/2	teaspoon	ground chili powder
½–1	teaspoon	freshly ground black pepper
2	tablespoons	tomato paste
6	cups	chicken stock**
1	teaspoon	salt
~		chopped cilantro for decoration

*Select firm white potatoes or Yukon Gold for this soup. Russet potatoes will become mushy.
**Use homemade or a quality brand of chicken stock for best flavor.

	Directions
	Peel the potatoes and cook them in boiling water until tender but not mushy. Cool thoroughly. Mash half of the potatoes with a ricer and set aside. Cut the other half into cubes. Heat several tablespoons of oil in a heavy-bottomed pan set over medium-high heat. Add the cubed potatoes and lightly brown them. Remove and set aside. Pour in more oil, heat, add the cauliflower and lightly brown. Remove and set aside. Add the remaining oil, heat and add the onions. Cook for 3 to 5 minutes, until softened but not brown, adjusting the heat as needed to prevent burning. Stir in the garlic and ginger and cook for one minute more. Sprinkle the coriander, turmeric, cumin, chili powder and black pepper over the onions and cook for one minute. Add the tomato paste and mix well. Pour in ½ cup of stock, mix well and cook for 2 minutes. Adjust the heat as needed to prevent burning. Continue adding the stock, 1 cup at a time. Stir in the browned potatoes and cauliflower and mix well. Add the mashed potatoes and mix well. Bring the soup to a boil and reduce heat to a slow simmer. Cover and cook for 20 minutes to allow the flavors to meld. Add the salt, adjusting as needed to taste. Ladle the soup into bowls and top with cilantro.

Preparation time: About 1 hour.

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	How To:
	Chicken Stock

	Other Options:
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