08 May 2012

Spicy Cauliflower Soup

I found this soup recipe on the New York Times website and it looked more interesting than my more basic recipe. 

Just like cabbages, the cauliflower along with the broccoli are rich in antioxidants and apparently believed to reduce the risk of certain cancers, ie lung and colon cancer.

Here is what the book, The Complete Guide to Nutritional Health, says: "encourages antibody and haemoglobin production and protects against allergy, asthma, migraine and depression.  It improves the health of the skin and mucous membranes, helps maintain energy levels and regulate blood-fat concentration".

Off course once you cook the raw vegetable much of these benefits are either reduced or lost.  The soup below, I have reduced the recommended cooking time to 15 minutes, simply because I found that the cauliflower was sufficiently cooked for me to blend and still maintain some of the nutrients as opposed to cooking them into oblivion.

Spicy Cauliflower Soup (Serves 4)

1 onion, chopped
1 garlic clove, chopped
1tsp finely chopped ginger
1tsp curry powder
1tsp ground cumin
500g cauliflower, chopped
600ml water or vegie stock
Salt & Pepper to taste


In a saucepan add the onion and a bit of water and cook for a couple of minutes, stirring regularly.  Add the garlic, ginger, curry powder and cumin and regularly stir for a further minute.

Add the cauliflower, water or stock, and salt to taste and bring to boil.  Cover the saucepan and simmer on low for 15 minutes. 

You can serve as is or blend the soup, grind some fresh pepper and serve.  Add a tablespoon of live yoghurt (optional).

Mummy's little helper.