Fabulous, sunny, almost-autumn weather over the past few days has got me in serious cooking mode. I have the urge to cook nearly every night, so I’m really trying to keep it lo-cal.
I had a lovely head of cauliflower in the fridge. After going to the theatre last night, I really wanted some homemade soup. This turned out on the thick stew side.
For a thinner soup, increase water and seasoning accordingly.
Flavoring inspired by Priya B’s great looking Gobi Masala. Thanks, Priya!
Gobi Masala Soup
(with very little aloo)
1 big head cauliflower, trimmed and steamed
(should be about 4-5 cups florets)
1 big onion, chopped roughly and blanched
1 medium potato (abt 5 oz), diced and boiled (reserve 1/4 c boiling water)
1 tsp oil or ghee
1 TB garlic paste
1/2 TB ginger paste
1 TB bottled coriander-chile chutney
1 TB tomato paste
2 tsp coriander-cumin powder
1 tsp garam masala
1/2 tsp chili powder, more to taste
1/4 tsp turmeric
1/2 tsp salt, or to taste
1 – 1 1/2 c water for soup
1/2 c yogurt
freshly ground black pepper
Puree the blanched onion in food processor. Heat oil or ghee in a 6 qt pan and add garlic and ginger pastes. Cook over medium heat a few minutes, then add pureed onion. Reduce heat to medium-low and fry the pastes slowly until they turn golden brown.
Meanwhile, puree the steamed cauliflower with 1 c. water. Take out to a bowl (should make about 4 c. puree). Mash the boiled potato with its reserved boiling water. Don’t worry if there are some lumps left in either puree.
When onion paste is golden brown, stir in coriander-chile chutney, tomato paste, coriander-cumin powder, garam masala, chili powder, turmeric and salt. Fry together a few minutes, then add the cauliflower and potato purees and 1 cup of water. Mix well, cover, and let cook 15 minutes.
After 15 minutes, mix again and correct the seasoning. Add an additional 1/2 cup water if too thick. Stir in 1/2 cup yogurt and cook a few minutes longer, stirring, until heated through.
Serve as is, or for heartier fare, stir in some cooked rice. Garnish with freshly ground pepper.