Ariso Recipes
Spiced Cauliflower And Potato Soup
Last update date: February 24, 2012
Aromatic cauliflower and potato soup, roasted to perfection, then blended into creamy goodness. Spiced with ginger, garlic, and a hint of cumin. Served with a sizzling ghee, serrano, and ginger topping for an extra kick. A comforting, flavorful bowl of warmth.
10 minutes.
Indian
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Ingredients
5
How To Cook?
1
Preheat your oven to 400 degrees fahrenheit and line a baking sheet with parchment paper or foil. place the baking sheet in the preheated oven to warm up while you prepare the cauliflower and potatoes.
2
In a large bowl, whisk together the oil, water, lemon juice, ginger, garlic, coriander, turmeric, cumin, salt, and black pepper.
3
Remove the outer leaves from the cauliflower and discard them. slice the cauliflower in half, then cut out the core from each half by making a "v" shape cut from the center of the core outwards. separate the florets and cut them into 1-1.5 inch pieces as needed. add the cauliflower florets to the bowl with the ginger-garlic marinade.
4
Slice the new potatoes in half, and if they are larger, slice them into quarters so they match the size of the cauliflower florets. toss the potatoes with the cauliflower in the marinade until each piece is coated.
5
Remove the baking sheet from the oven and spread the vegetables evenly on it. place it back into the oven and roast for about 40 minutes, stirring halfway through. you want the vegetables to become caramelized and tender.
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