Spiced Cauliflower Soup

I love the flavor of this soup, just not as soup, if that makes sense.  I made it with the intention of eating it as soup, but ended up using it as a sauce in a stuffed pepper recipe (which will follow this post).  It works well as a soup or a sauce–it’s all personal preference.

1 large potato, peeled and diced

1 small or medium cauliflower, chopped

1 onion, chopped

1 tablespoon olive oil

2 garlic cloves, crushed through a press

1 tablespoon grated fresh ginger

3 teaspoons ground tumeric

2 teaspoons cumin seeds

1 teaspoon black mustard seeds

3 teaspoons ground coriander

2 tablespoons curry powder

2 tablespoons fish sauce

4 cups vegetable stock or water

1 1/4 cups plain yogurt

salt

freshly ground black pepper

Heat olive oil in a large saucepan.

Put potato, cauliflower and onion in saucepan and add 3 tablespoons water.  Heat until hot and bubbling , then cover and reduce heat.  Cook for about 10 minutes.

Add garlic, ginger and spices, stir well and cook for another 2 minutes, stirring occasionally.  Pour in the stock and season with salt and pepper.  Bring to a boil, then cover and simmer for about 20 minutes.

Using an immersion blender, puree soup until it is desired consistency.  If using as soup, you may wish to leave some chunks; as a sauce, it’s best to make sure it’s very smooth.

Stir in the yogurt and check seasonings.  

When completely blended, this soup lasts over a week in the fridge–perfect for finding recipes to use it in!