Jazz up your boring tomato soup with aromatic Indian spices. This Indian Tomato Soup is thickened by pureeing it with cauliflower.
I know, I know... Last Monday, I posted a soup recipe. And it was even a tomato soup. But I can't help myself. Once I started making soup, I just couldn't stop.
So this week will be full of soup recipes.
I have a {very large} special place in my heart for soups. They can make any situation better. I wish I could just bottle up that smell of soup cooking. It's the most comforting smell.
I've tried to spare you from constantly posting soup recipes since I love them so much.
But this week, I am bombarding you with soup since it's about to be the perfect soup weather.
I thought I'd start with a non-traditional sounding soup: Indian Spiced Tomato-Cauliflower Soup
I know it sounds strange, but even if you don't like cauliflower, you will like this soup. The Indian spices take over the cauliflower flavor plus the cauliflower is blended into the soup, so no evidence of cauliflower remains.
I love putting things on top of my soup {usually bacon}. It's a nice contrast to the creamy soup to have some different texture(s) added to it. It only makes a great thing even better.
This soup without the topping is a vegetarian dish. And you can top it with some chickpeas. That sounds delicious to me.
But since I am a huge seafood lover, I used shrimp.
Hate shrimp? Use anything you want, or just skip a topping all together.
This soup is a little spicy, so you can reduce the heat by using less red pepper flakes. And the cool, creamy yogurt helps balance the soup's heat.
It's up to you how you want to enjoy this soup. But you certainly should try it because it's mighty healthy with it's anti-inflammatory spices, cancer-fighting tomatoes & cauliflower, and low calorie/high protein nutrition stats.
Even those anti-healthy people will like this spicy bowl of deliciousness
Enjoy!
Indian-Spiced Tomato and Cauliflower Soup
Ingredients
For soup:
- 1 TBSP olive oil
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes {or more to taste}
- 1 tsp ground coriander
- 1 large onion diced or 2 small onions
- 1 lb cauliflower florets can be frozen or fresh
- 28 ounces crushed tomatoes no-salt added
- 4 cups water or vegetable broth
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For topping:
- 1 TBSP olive oil
- 1 lb peeled shrimp
- 1/2 tsp coriander
- 1/4 tsp garlic powder
- plain yogurt for serving
- cilantro for serving
Instructions
- In a large soup pot, heat the oil over medium-high heat.
- Add in the mustard seeds, turmeric, cumin, red pepper flakes, and coriander. Stir constantly for about 1 minute.
- Stir in the onion, and sauté for about 7 minutes.
- Add in the remaining ingredients. Stir well.
- Bring to a boil. Reduce to a simmer, and partially cover.
- Simmer for 20-25 minutes. Remove from heat, and blend together using an immersion blender or transfer to a blender and blend {be careful! It's hot}
- Meanwhile, make the topping: Heat the oil in a large skillet.
- Sprinkle the shrimp with coriander and garlic powder.
- Cook the shrimp in the skillet for about 2-3 minutes per side - shrimp will turn opaque and curl when done.
- Serve the soup with the cooked shrimp, cilantro, and/or plain yogurt if desired.
Notes
Meme
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