regina's guest: curry cauliflower soup

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* Exported from MasterCook *

 

Curry Cauliflower Soup

 

Recipe By :Alamelu Vairavan

Serving Size : 8 Preparation Time :0:00

Categories : 2send Season 5

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 3/4 cups vegetable broth

3 cloves garlic -- minced

1 onion -- diced

4 Roma tomatoes -- diced

1/2 teaspoon cumin

1 teaspoons curry powder -- (1-1 1/2)

1/2 teaspoon garam masala

1 teaspoon salt

3 tablespoons olive oil

1 head cauliflower -- cut into florets

1 1/2 quarts water for cooking

 

1. In a medium skillet, over medium heat, place 1/4 cup vegetable broth, onions

and garlic. Cook until the onions are slightly softened and most of the broth

has evaporated.

 

2. Add another 1/2 cup of broth, the diced tomatoes, cumin, curry powder, garam

masala and salt. Cook for 7-8 minutes. Remove from the heat and add the olive

oil. Stir and set aside.

 

3. In a large pot, cook the cauliflower in the water, covered, for 7 minutes or

until tender.

 

4. Drain off the water and place the cauliflower into a blender or food

processor. Add the tomato mixture and 3 cups of broth.

 

5. Puree (covered, it will be very hot!) to a coarse blend.

 

6. Reheat and serve hot with crudities.

 

Cuisine:

" India "

Source:

" Regina's Vegetarian Kitchen 503 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

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Per Serving (excluding unknown items): 146 Calories; 7g Fat (42.9% calories from

fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1039mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : Recipe from Art of South Indian Cooking by Alamelu Vairavan and Patricia

Marquardt published by Hippocrene Books, Inc.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0