This cauliflower soup can be puréed at the end of cooking with a stick blender. We like to just blend half of it for a soup that’s both creamy and chunky.
- 6 Tbsp clarified butter
- 1 Tbsp brown mustard seed
- 12 curry leaves
- 3 medium onions, chopped
- 4 cloves garlic, chopped
- 2 Tbsp ginger, chopped
- 1 tsp Reshampatti, ground (opt.)
- 2 Tbsp Mauritian Masalé or curry of your choice
- ½ tsp turmeric, ground
- ¼ cup tomato paste
- 8 bouquets cup cauliflower florets
- 8 cups chicken stock or meat stock
- 4 Tbsp lemon juice
- Salt and pepper to taste
- 1 cup basil, chopped
- 1 tsp Garam Masala, ground
Place clarified butter in a large pot heated on medium with mustard seeds. When the mustard begins to crackle, add curry leaves then onions, garlic, ginger and chile. Sauté five minutes on medium-low heat.
Add turmeric, curry, and tomato paste; sauté five minutes more.
Add cauliflower and stock. Increase heat to maximum and bring to a boil. Reduce heat and simmer for 20 minutes.
Add lemon juice. Taste, then add salt and pepper. Garnish with basil and garam masala.
A variation of the Cabbage and Bacon Soup from The Spice Trekkers Cook at Home