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Creamy Cauliflower Pakora Soup

Total Time

Prep: 20 min. Cook: 20 min.

Makes

8 servings (3 quarts)

My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Creamy Cauliflower Pakora Soup Recipe photo by Taste of Home

Ingredients

  • 1 large head cauliflower, cut into small florets
  • 5 medium potatoes, peeled and diced
  • 1 large onion, diced
  • 4 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 carton (32 ounces) vegetable stock
  • 1 teaspoon garam masala
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • Water or additional vegetable stock
  • Fresh cilantro leaves
  • Lime wedges, optional

Directions

  1. In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

Can you freeze Creamy Cauliflower Pakora Soup?

Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

Nutrition Facts

1-1/2 cups: 135 calories, 1g fat (0 saturated fat), 0 cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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