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Indian-Spiced Tomato and Cauliflower Soup
Jazz up your boring tomato soup with aromatic Indian spices. This Indian Tomato Soup is thickened by pureeing it with cauliflower.
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Author
Meme
Ingredients
For soup:
▢
1
tablespoon
olive oil
▢
1
teaspoon
mustard seeds
▢
1
teaspoon
turmeric
▢
½
teaspoon
cumin
▢
½
teaspoon
red pepper flakes
{or more to taste}
▢
1
teaspoon
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
▢
½
teaspoon
salt
▢
¼
teaspoon
ground black pepper
For topping:
▢
1
tablespoon
olive oil
▢
1
lb
peeled shrimp
▢
½
teaspoon
coriander
▢
¼
teaspoon
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
*This recipe is based off one from Healthy Kitchens, Healthy Lives Conference 2008